🍋 1930 Magic Lemon Cream Pie Recipe 🍋
welcome friends welcome back to Sundaymorning and the old cook book show today
I want to do a recipe out of the newmagic in the kitchen 208 delicious
dishes made with sweetened condensedmilk now this is an undated
cookbook from Borden or Eagle Brandcondensed milk it's undated but
generally most people say that this isfrom 1930 and it has a recipe for magic
lemon cream pie in it and I want to dothis recipe because I also have an
earlier version of this cookbook thathas a lemon pie recipe in it and you can
see between the two cookbooks theevolution of the recipe how the recipe
changed and moved forward the earliercookbook is generally accepted to be
1928 or 1929 again undated so I've donemy best to sort of grab those dates I've
spoken to people who research thesethings and even they are a little
doubtful of the exact date so I alwaysgot a date range and I find this magic
lemon pie recipe very interestingbecause from this point forward you
start to see lemon pies made this waywith regional variations as to how the
meringue was put on top if the meringuewas put on top if the meringue was
folded in and you start to see all ofthese variations and we've done one of
these pies before on the channel aboutfive years ago 2015 I did a variation of
this pie and it's one that my mom alwaysmade and so presumably she got the
recipe from numerous cookbooks thatcopied this recipe over and over and
over and over and over using whicheverbrand of condensed milk the recipe
writer for that cookbook wanted to useit is a very versatile recipe the other
reason I want to do this recipe is mostfood historians cite this recipe as the
starting point for the Florida key limepie I know I can hear you screaming I
hear you screaming that the key lime piecame out way before this ever did and
that butevidence facts published recipes don't
seem to support that it seems that thisis the starting point so I need put a
half a cup of juice so that was two anda half lemons worth of juice to get a
half a cup depending on how much youwant to squeeze so I'm gonna do a key
lime pie in an episode coming up soonand when I do the key lime pie recipe
I'll go farther in-depth into why peoplethink that this is the starting point
for the key lime pie generally thoughfood historians outside of Florida
believe this to be the case whereasthose inside Florida would beg to differ
okay this calls for two eggs separatedso we'll put the whites in this bowl and
we're going to whip those into ameringue and the yolks go in over here
okay now that the yolks are in I'm goingto pour in the lemon juice and we're
gonna whisk this and the lemon juice theacid from the lemon juice is gonna start
to curdle and thicken both the egg andthe cream which is what gives this pie
its distinctive texture okay so we'relooking good
now I need to whip these egg whites intoa meringue so first off I'm gonna whip
them part way and then I'm gonna spoonin some sugar and whip them the rest of
the wayokay I'm gonna start adding sugar now
and I like to use a superfine sugar andI've put in a little bit
whip it a little bit more and then maybeput in a little bit more after that okay
we're looking pretty good now there'snot gonna be a lot of meringue I mean
it's only two eggs which isn't going toprovide much of a topping but it's still
gonna taste great still gonna tasteamazing
now it says to fill a baked pie shell itdoesn't say what kind of pie shell I'm
pretty sure that what they mean is ashort crust or a regular pastry pie
shell I don't really like that with thispie I am partial to either saltine
crackers or soda biscuits I really likea soda biscuit crust
I like Maria biscuit crust or orarrowroot biscuits I think those were
amazing and today I decided to usegraham crackers because I really like
that as a crust for this pie as well andthis is a nine-inch pie shell took me a
lot of digging down in the in theequipment room to find a smaller pie
shell today all of my pie shells are allof my pie plates sorry my pie plates are
nine and a half inches or 24 centimetersand they're really deep took me awhile
to find one that was smaller andshallower to fit this pie and on goes
the meringue now this goes into apreheated 350 degree oven for an
unspecified amount of time until Brownessentially the the filling doesn't need
to be cooked it will firm up all on itsown especially since we're gonna put
this in the fridge later before we serveit you're pretty much just cooking the
meringue and getting a nice sort ofbrownish crust on it so into the oven it
goes ready daddy it's time to cut thepie
the anticipation I know so it's it's umI mean there's not a lot of meringue on
the top of it that's okay it isdefinitely a little bit conservative
with the eggs I know the the lemon piethat my mom makes it was essentially the
sameshe likes well yeah and it well it used
it used for eggs so two yolks in thefilling and then Oh I mean four yolks in
the filling and then for you for whitesto make that because everybody loves a
tall meringue it does I mean in themodern sense of things looks impressive
and all the rest yeah now I will fullyadmit that since I was a child lemon
meringue pie has been my choice ofbirthday it's your birthday pie birthday
meal so I'm super excited about thelemony treat are you I you know I'm okay
but you know can I try it now can I try
itwe're pretty sure that I'm gonna know
what this tastes like because it's a piethat my mom used to make
and it's elsewhere on the channel calledIsland lemon pie from 2015 mm-hmm mm-hmm
smooth and I make it um for familygatherings and some people like it more
than a lemon meringue pie um I'm happywith meringue I'm happy with the lemon
yeah I just really like the lemon sweetyeah let me hold it I love it the flavor
is incredible on this and it's so easyto make and if you're nothing wrong with
this my mom did it all the time to makea lemon meringue pie out of the box
where you just pour the hot water inthis is as simple or simpler with maybe
a little better flavor we're pretty goodI mean as far as you know yeah wise go
they come pro box that's one of myfavorite recipes this one from the mmm
2829 and this one from 1930 the earlierrecipe you cooked with you cooked the
filling okay that's what they changed Ithink they realized that if you
the acid level so more lemon juicethere's twice as much lemon juice in
this pie as in the earlier pie with thatadded acid it congealed everything or
curdled everything it's interesting cuzthen I asked the question was I wonder
if it became easier to get hold oflemons depending upon where they were
looking we're also talking about a timeperiod here where there was a complete
shift in what people grew in the in themid 1920s there were a couple of
hurricanes that went through and clearedout a lot of groves and when they
replanted they replanted with newervarieties and so that might have been a
change as well and that whole citrusthing might be our bias being that we're
located a little farther and farthernorth where they don't grow yeah at all
yeah at all and without great care andyou bring them in and you have a
tropical house tomatoes very special soalright you know this is a winner and
I'm sure that you have seen this incountless cookbooks and magazines and
websites and because this this recipewent on to be huge in the end make the
one that makes you happy well that's itso it's so you can instead of putting
the meringue on top you can whip up themeringue and fold it in yes to the
filling and then put it in the oven andthat gives you a really super big and
fluffy yeah big and fluffy and it's it'sgot a creamier texture I I really like
that version as well yeah so thanks forstopping by we'll see you again soon and
you'll see these books again as I talkabout key lime pie in the future hmm for
nowyes let's go
you
🍋 1930 Magic Lemon Cream Pie. Welcome friends! Today on the Old Cookbook Show, we are making Magic Lemon Cream Pie, from the 1930 “New Magic In The Kitchen” cookbook. This pie recipe is essentially a Lemon Meringue Pie made with condensed milk. It is also what food historians believe to be the genesis of the ‘modern’ Key lime pie, as it breaks away from previous more labourious methods. Ingredients: 1 can (sweetened) condensed milk (300 mL) ½ cup lemon juice Zest of 1 lemon 2 eggs 2 Tbsp granulated sugar Baked 9” pie shell or Cracker Crust: https://youtu.be/cwDQhWmLRcM Method: Preheat oven to 350ºF Blend together condensed milk, lemon juice, zest, and egg yolks. Pour into a baked pie shell. Beat egg whites until frothy and then add sugar while continuing to beat to stiff peaks. Cover pie with meringue and then baked 15-18 minutes until meringue is cooked and golden brown. Our Island Lemon Pie, with a folded in meringue: https://youtu.be/UyHslgImXlA #LeGourmetTV #GlenAndFriendsCooking #TheOldCookbookShow Have you joined our Channel? 99 cents a month to help us continue making great content: https://www.youtube.com/channel/UCsU15yvILBmnHPeAf4SFVaQ/join Check out the ‘Merch’ in our TeeSpring store- T-Shirts, Mugs and more: https://teespring.com/stores/glen-friends-cooking Please consider donating through PayPal to help us continue creating quality content: https://www.paypal.com/cgi-bin/webscr?cmd=_s-xclick&hosted_button_id=HL5HK9B6HX9AG&source=url