1855 Lemon Pie Recipe

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1855 Lemon Pie Recipe from the 1855 Mrs. Bliss’ Practical Cook Book. This is an amazingly good Lemon Pie recipe; it has a different texture than a lemon meringue pie recipe – but the lemon flavour is outstanding. This historic lemon pie recipe, relies heavily on eggs and is almost a soufflé, but not really. It’s definitely not a lemon curd, or a lemon custard.

Lemon Pie.
Beat to a cream eight table-spoonfuls of fine white sugar and six of melted butter; add six whites and eight yolks of eggs well beaten, the grated rind of two lemons and the juice of one; stir the mixture, and pour into a deep dish lined with paste No. 8; put a strip of the paste around the edge of the dish, and bake thirty minutes.

No. 8. Tart or Pudding Paste.
Rub one pound of butter into one pound of sifted flour, with two tea-spoonfuls of salt; wet with cold water to a stiff paste, roll out to an eighth of an inch in thickness, brush beaten egg over it, sprinkle fine sugar upon it, and use it.

Notes:
– This pie filling suits a 9″ shallow pie dish.
– The oven was set to 200ºC (400ºF), and the pie was baked sitting on a pizza stone to transfer heat quickly to the base of the crust. Mimicking the floor of a wood hearth.
– Our All Butter Pie Crust would be a great sub for No. 8 Pudding Paste: https://youtu.be/kzwSTJQK9-g

Other Lemon Pies
Island Lemon Pie: https://youtu.be/UyHslgImXlA
1930 Magic Lemon Cream Pie Recipe: https://youtu.be/WQDNZF4qrl8
Key Lime Pie Vs. Lemon Pie Vs. Lime Pie Recipe Taste Off: https://youtu.be/rV9HUthxhv0
1855 Lemon Pie Recipe: https://youtu.be/RpxMGfOkthM

0:00 1855 Lemon Pie Recipe
0:25 Mrs. Bliss’ Practical CookBook
0:47 Why your pie failed
2:54 Which Pie plate or Pie pan is best
4:22 How to roll a pie crust
6:25 How to bake a lemon pie
7:20 Taste testing a home made lemon pie recipe

#LeGourmetTV #GlenAndFriendsCooking

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Comments

Brock Reynolds says:

What you need for this recipe is what I have… a 10 inch Anchor Hocking Fire King shallow pie plate. I think mine was made in the 1950's.

Moon 55 says:

I really like your recipes….. was the bottom crust gooey?

Turnips says:

as someone who loves your channel and lemon pie I can't wait to try making this!

Barbara Carter says:

Did the recipe not say to add the eggs well beaten?

Barbara Carter says:

it looked a little like it had separated into layers in the piece that you cut. Could it be a little impossibly pie-y?

Debbie Osredker Nelson says:

I recently discovered your channel and recipes. It is super interesting! I've watch several videos already and this one has me excited. My mom, who will be 88 on Saturday and has dementia, loves lemon pie. I think I will whip this up for her and take it to her (she lives in a skilled nursing facility). I will definitely parbake the crust just a tad since I don't have a pizza stone. That lemony filling looks like it would be something she will love. Thank you!

Mike Kissel says:

GREAT video! I might suggest the shallow tinned copper pie pan was useful in a wood fired oven to bake while it is hot primarily because of the difficulty in regulating temps and the need to turn 1/4 turn every few minutes because the oven was hottest on the firebox side to avoid burning on 1 side

Max Smith says:

10:14 eminem is shaking in his boots

Scott Riz says:

I love you decoding old cook books, it's very entertaining!

gullreefclub says:

Looking at the writing Glen shows that he says was written in "fountain pen" my bet it was not written in "fountain pen" but rather in "Pen and Ink" as in a steel dip pen.

MGTOW P.L. says:

Isn't This A "Chees" Pie?

Katherine Tutschek says:

Go for that crust, Jules!!
Love me a good pie crust

Mr jason says:

Thanks for shareing

Lorraine B says:

Eggs and lemon makes Lemon Curd!

Kristoffer Björk says:

I would recommend "Pie marches on" by Munroe Boston Strause. Please try some pie recipies from that book.

Susan Hird says:

The Marlboro Pie recipe looks interesting too.

MARO says:

I wish I didn't watch the behind the scenes video. I always imagined a glass sliding doors to the left of the camera where the light was coming in. Now I know he's just in a relatively nice shed :(

Steve Grooms says:

I really wonder if lemons in 1855 were as large as those Glen uses. A lot of today's grocery store vegetables and fruits are way, way larger than they used to be. But Glen and Jules don't seem to find the amount of lemon juice objectionable, so my worries are probably moot.

J P says:

Reduce the eggs by half and add buttermilk. Buttermilk pie! The recipes are soooo close. I always have to make several over the holidays and the requests are already coming in. It's lemon pudding-ish with that caramelized top you got on your pie but a little thicker from the milk solids.

Steve Kountz says:

Someone make a compilation of all the times Glen has said welcome

Aesteroth - says:

Nice Pie!, The Book first printed in 1850 so it's 1850 Pie… mmmmm. The name of the book is "MRS BLISS PRACTICAL COOK BOOK – SOUPS – FISH – MEATS – VEGETABLES – PASTRIES – PICKLES – JELLIES – PRESERVES – ICES – PREPARATIONS FOR INVALIDS". I guess back in the day you could call anyone using a cookbook an invalid because they were stupid enough to not know how to cook… wow. If you want to try making something interesting, give making a "Tab Clear" a go i think it went by the name "Coca-Cola Clear" in the USA.

Steve Holmes says:

Lemon quich

ALT says:

The cookbook used Mrs. Bliss practical cook book is available as a free ebook on the Google play store. It is easier to find it by doing a google search than using the search bar inside the play store. It a interesting read. Cheers

Noeraldin Kabam says:

Pretty sure all the pits went in with the pulp :-) 2:24

Davis Longsworth says:

Lemon Chess Pie!

Nix Halcyon says:

10:14 unintended rap segment, love it.

D D says:

Very good. My first pie from scratch. But I should have parbaked it. I did try brushing the egg over the crust and sprinkling sugar. Thank you.

Steeve Wheelis says:

So… What I remember from my grandmother's cooking is that you would cream in the butter and sugar then add eggs One at a time and cream them into the mixture. This would have given it a lighter texture and better appearance. :)

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