Miss Prissie’s Lemon Pie

The recipe was attributed simply to “Miss Prissie” of Coboconk’s Anglican Church, circa 1877. It is an early recipe for lemon meringue pie, at a time when lemons were just starting to become available in the region. At the time, most women baked at a fire or cookstove practically every day, so, like most recipes of the period, it assumes that the reader is already practiced at baking at a wood fire and would be quite capable of judging the optimal baking time. The original readers would have known well how to make a pie, typically from local fruits, so this recipe introduces how to make a lemon pie.  


  • 1 lemon
  • 1 cup of sugar
  • 2 eggs
  • 1 cup milk
  • 1 pie shell
  • 4 tablespoons sugar


  • The juice and rind of one lemon
  • One cup of sugar
  • The yolks of two eggs
  • Two tablespoons of flour
  • A teacup of milk
  • Line the dish with pastry
  • Pour in the custard
  • Bake until done
  • Beat the whites of the eggs
  • Add four tablespoonsful of powdered sugar
  • Spread on the pie and brown lightly

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