Photo: Priscilla Du Preez
Estimated Nutrition (whole recipe, rough)
90
Calories
7g
Protein
5g
Fat
4g
Carbs
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 c-sugar 1/2 t-salt juice 1 large lemon 2 egg-yolks 1-1/2 c-water 1 t-grated ri
- 1/2 t-salt juice 1 large lemon 2 egg-yolks 1-1/2 c-water 1 t-grated rind 1/2 c-f
- 1 large lemon 2 egg-yolks 1-1/2 c-water 1 t-grated rind 1/2 c-flour 1 t-butter
- 2 egg-yolks 1-1/2 c-water 1 t-grated rind 1/2 c-flour 1 t-butter beat the egg
- 1-1/2 c-water 1 t-grated rind 1/2 c-flour 1 t-butter beat the egg yolks
- 1 t-grated rind 1/2 c-flour 1 t-butter beat the egg yolks
- 1/2 c-flour 1 t-butter beat the egg yolks
- 1 t-butter beat the egg yolks
- salt
- lemon juice
Directions
1
Filling 1 C-sugar 1/2 t-salt juice 1 large lemon 2 egg-yolks 1-1/2 C-water 1 t-grated rind 1/2 C-flour 1 t-butter
2
Beat the egg yolks, add the sugar gradually and beat; add the flour, salt, water, lemon juice and rind. Cook in a double boiler until it thickens. Pour into the pastry shell, cover with meringue and bake in a moderate oven until the meringue is brown.
By Louise Bennett Weaver and Helen Cowles LeCron ·
Recipe sourced from
gutenberg