Pages

Thursday, June 22, 2023

Lemonade Pie Recipe by Ruth Paget

Lemonade Pie Recipe by Ruth Paget 

Serves 4 

Ingredients: 

For Crust: 

-3 tablespoons butter 

-1½ cups coconut 

For Filling: 

-1 cup evaporated milk 

-1 (1-ounce) envelope gelatin 

-1/4 cup cold water 

-1/2 cup boiling water 

-2/3 cup sugar 

-6 ounces lemon juice 

Steps: 

1-Melt butter in a 10-inch skillet. Add coconut and stir over medium heat until coconut is golden brown. 

2-Press coconut mixture firmly on the bottom and sides of a 9-inch pie pan. Let stand at room temperature until cool. 

3-Chill evaporated milk in an ice tray until almost frozen around the edges. 

4-in a 3-quart bowl, soften the gelatin in cold water. Add boiling water and stil until the gelatin is dissolved. Add sugar and lemon juice and stir. 

5-Chill the mixture until it is thick in the refrigerator, but not set. 

6-Whip evaporated milk until stiff. Mix evaporated milk with the thickened gelatin. 

7-Pour lemon-milk mixture into the coconut shell. 

8-Chill the pie in the refrigerator for about 3 hours. 

Source: Rose Pennington – circa 1950s 

By Ruth Paget, author Eating Soup with Chopsticks and Marrying France


Click for Ruth Paget's Books