Lemon Pie
This is a great favourite. Make sufficient pastry to line a pie plate and bake until brown. Cover with a cloth to cool. Filling: One cup of water, half a cup of sugar, the grated rind and juice of two lemons, one tablespoon of cornflour; the yolks of two eggs, and a small piece of butter. Put the water and sugar in a saucepan to boil. Dissolve the cornflour in a little cold water, beat the yolks of eggs well, and add, with the butter; and stir all slowly into the boiling syrup. Cook slowly for about five minutes; cool slightly and then pour the mixture into the previously baked pastry. Whip the whites of eggs to a stiff froth, add icing sugar (about four tablespoons) and drop in heaps on top of the lemon filling. Place in the oven and brown slightly.
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19400105.2.61.5.11
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New Zealand Listener, Volume 2, Issue 28, 5 January 1940, Page 45
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145Lemon Pie New Zealand Listener, Volume 2, Issue 28, 5 January 1940, Page 45
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Copyright in the work University Entrance by Janet Frame (credited as J.F., 22 March 1946, page 18), is owned by the Janet Frame Literary Trust. The National Library has been granted permission to digitise this article and make it available online as part of this digitised version of the New Zealand Listener. You can search, browse, and print this article for research and personal study only. Permission must be obtained from the Janet Frame Literary Trust for any other use.
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