Filling for Lemon Pies

Ingredients

• 
  juice from 2 lemons
• 2 cups flour, plus 4 tablespoonsful flour
• 3 cups sugar
• 4 eggs
• 2 cups water
• 1 teaspoonful of Dixie lemon extract

Directions

1. Grate the yellow covering and squeeze out the juice of 2 lemons into a granite pan.
2. Add 2 cups flour, 2 cups sugar, the yolks of 4 eggs, reserving the whites in a separate dish, add 4 tablespoonsful flour, 2 cups water added slowly while stirring.
3. When smooth, cook until thich enough to pour into the crust, which should be already baked.
4. Beat the 4 whites of eggs into a froth, add 1 cup sugar, 1 teaspoonful of Dixie lemon extract.
5. Pour over the pies, return to oven until the white top becomes a light brown.

Source — New Orleans Cook Book.
Prepared by Mai Nguyen
Louisiana Anthology
September 22, 2022