One of my favorite cookbooks is the one I bought from the Current Catalog back in July of 1983. It was a blank book. The page format that I use - Recipe from, date I got it, recipe, serves. If there is room sometimes I have added the back story.
I decided I would share the story of the Lemon Pie Recipe. During the summer of 1998 I attended a Bead Society Potluck and ate a wonderful slice of lemon pie (pre gluten free life).
Ruth Clancy, a lady in her late 70's, was the pie maker.
I expressed my delight with the pie and she graciously shared the recipe and story. She had gotten it in 1945 from an elderly lady who had had it for at least 50 years.
Lemon Pie
1-1/2 cups sugar
1-1/2 cup boiling water
3 Tablespoons butter
6 Tablespoons cornstarch
3 egg yokes
4 Tablespoons lemon juice (squeeze real lemons)
Mix cornstarch and sugar together, stir in water and yokes.
Over direct heat in cast iron skillet cook until thickens. Add zest of lemon. Pour into baked pie crust.
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I have often thought that this is a lemon pie recipe with history. I always smile when I come to the part of the cast iron skillet. I still cook with my Mom's cast iron skillet, the one she bought in the 1940's.
