LEMON PIE

       1-¼ to 1-½ lbs lemons        ¾ cup water
       1 lb light brown sugar       double-layer 9-inch pie shell

Boil or steam the lemons until very soft. Reserve lemony water for making the syrup and for making the pastry shell if making it from scratch. Chop lemons fine, removing seeds, or strain through food mill.

Boil sugar and water to a nice syrup, about 220°. Pour lemon mash into syrup and let cool to room temperature.

Pour filling into pie shell. Top with upper layer. Cut a slit in the top center. Bake for 15 minutes at 425°, then lower to 350° and bake about another 45 minutes until done.

Adapted from the “New Centennial Cook Book” (1881). Discover more vintage recipes at the Padgett Sunday Supper Club (clubpadgett.com)!