Historic recipe from Malinda Russell's 1866 cookbook "A Domestic Cook Book". Page 33. One of the earliest known cookbooks by an African American author.
The combination of lemon juice, sugar, and eggs creates a custard through protein coagulation, where heat causes egg proteins to unfold and form a network that traps liquid, creating a silky filling. The high acid content from whole lemons (juice, pulp, and zest) not only provides intense citrus flavor but also helps set the custard by lowering the pH, which encourages protein bonding at lower temperatures. The flour acts as additional insurance against curdling by absorbing excess moisture and stabilizing the emulsion.
Before You Begin
•This 1866 recipe requires interpretation: 'butter' likely means a tablespoon, 'salt' means a pinch, and 'sugar enough to fill a large bowl' translates to approximately 1½ to 2 cups for balanced sweetness with 2 whole lemons
•You'll need unbaked pie shells for two 8 or 9-inch pies—either homemade or store-bought work well
•Grate the lemon zest before juicing to make the process easier, and be sure to avoid the bitter white pith
•When 'peeling out the pulp,' remove all membrane and seeds to prevent bitterness and unwanted texture in the final pie
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Beat the mixture thoroughly to dissolve the sugar completely before baking, as undissolved sugar can cause weeping
Key Equipment
Microplane or fine grater for lemon zestTwo 8 or 9-inch pie pansLarge mixing bowlCitrus juicer or reamerWhisk or electric mixer
Ingredients
Instructions
1
Grate the rind of the lemon, squeeze out the juice, peel out the pulp; add all together; beat eggs, sugar, and lemon together; add sugar enough to fill a large bowl, and bake twenty minutes.
2
This quantity will make two pies.
Make Ahead
The lemon filling can be prepared (but not baked) up to 1 day ahead and stored covered in the refrigerator. Whisk well before pouring into pie shells. The baked pies are best served the day they're made, as the filling may separate slightly upon longer storage.
Storage
Store baked pie covered in the refrigerator for up to 2 days. The filling may become slightly more liquid as it sits due to the high acid content breaking down the egg proteins over time. Serve chilled or at room temperature. Do not freeze, as the custard will separate and become watery when thawed.
