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American Southern
Juice Lemon Pie
Historic recipe from Malinda Russell's 1866 cookbook "A Domestic Cook Book". Page 33. One of the earliest known cookbooks by an African American author.
25 minPrep Time
45 minCook Time
8Servings
mediumDifficulty
Why This Recipe Works
The combination of lemon juice, sugar, and eggs creates a custard through protein coagulation, where heat causes egg proteins to unfold and form a network that traps liquid, creating a silky filling. The high acid content from whole lemons (juice, pulp, and zest) not only provides intense citrus flavor but also helps set the custard by lowering the pH, which encourages protein bonding at lower temperatures. The flour acts as additional insurance against curdling by absorbing excess moisture and stabilizing the emulsion.
Before You Begin
- •This 1866 recipe requires interpretation: 'butter' likely means a tablespoon, 'salt' means a pinch, and 'sugar enough to fill a large bowl' translates to approximately 1½ to 2 cups for balanced sweetness with 2 whole lemons
- •You'll need unbaked pie shells for two 8 or 9-inch pies—either homemade or store-bought work well
- •Grate the lemon zest before juicing to make the process easier, and be sure to avoid the bitter white pith
- •When 'peeling out the pulp,' remove all membrane and seeds to prevent bitterness and unwanted texture in the final pie
- •
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