When browsing through a hundred-year-old cookbook, I came across a recipe for Lemon Crumb Pie.
I was intrigued by the statement that the recipe author has used this recipe for 38 years. Even though all recipes I make for this blog are old, this one seemed particularly old-fashioned and called for using bread soaked in water to help thicken the pie filling.
The pie turned out well, and is very similar to Lemon Meringue Pie. I never would have guessed that there was bread in the baked pie. There’s something to be said for recipes that have been made (and maybe refined) over the course of 38 years .
Here’s the recipe updated for modern cooks:
Lemon Crumb Pie
1 slice bread torn into small pieces (about 1 cup)
1 cup water
1 cup sugar
Juice from 1 lemon
Grated rind of 1 lemon
2 egg yolks
2 tablespoons butter, melted
1 8-inch (small) pie shell
2 egg whites
2 tablespoons sugar
Preheat oven to 425° F. Put bread pieces and water in a mixing bowl and let soak for 20 minutes. Then add sugar, lemon juice, grated lemon rind, egg yolks, salt, and melted butter; beat until combined. Pour mixture into pie shell and bake until the mixture is hot and bubbly and thickened (about 30 – 35 minutes). Watch pie closely because the filling will easily boil over.
To prepare the meringue, put the egg whites into a mixing bowl. Beat until stiff peaks form, then beat in the sugar. Spoon the meringue onto the top of the baked pie, and then swirl. Bake in the oven for approximately 8-10 minutes or until the meringue is a light brown.