Dawgluver
Chef Extraordinaire
- Joined
- Apr 12, 2011
- Messages
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PrincessFiona60 said:Apple Cider Vinegar in place of the lime juice...hmmmm
You first. Let us know how it goes!
PrincessFiona60 said:Apple Cider Vinegar in place of the lime juice...hmmmm
You first. Let us know how it goes!
Apple Cider Vinegar in place of the lime juice...hmmmm
This recipe is in my collection of depression era items. From what I have read it was common in the late winter and early spring when all of the pie timber was exhausted. I have not made it but it sounds like it would make a decent pie.
[FONT="]Poverty Pie[/FONT]
[FONT="]1 c. sugar
3 heaping tbsp. all-purpose flour
1 c. cold water
3 egg yolks (reserve whites)
1 whole egg
2 tbsp. butter
6 tbsp. apple cider vinegar
1 (9 inch) pie crust, baked[/FONT]
[FONT="]Mix sugar and flour in saucepan. Add water, egg yolks (reserve egg whites), whole egg, butter and vinegar. Cook until thick. Pour into baked 9 inch pie shell. For Meringue: Beat reserved egg whites until stiff. Add 4 tablespoons sugar, spread over pie. Put pie in a hot oven for a few minutes to lightly brown meringue.[/FONT]
Lemon Curd Recipe:
3 large eggs
1/3 cup (80 ml) fresh lemon juice (2-3 lemons) (do not use the bottled lemon juice)
1 tablespoon (4 grams) finely shredded lemon zest
3/4 cup (150 grams) granulated white sugar
4 tablespoons (56 grams) unsalted butter, at room temperature and cut into small pieces
In a stainless steel bowl placed over a saucepan of simmering water ,whisk together the eggs, sugar, and lemon juice until blended. Cook, stirring constantly (to prevent it from curdling), until the mixture becomes thick (like sour cream
or a hollandaise sauce) (160 degrees F or 71 degrees C).This will take approximately 10 minutes.
Remove from heat and immediately pour through a fine strainer to remove any lumps. Cut the butter into small pieces and whisk into the mixture until the butter has melted. Add the lemon zest and let cool. The lemon curd will continue to thicken as it cools. Cover immediately (so a skin doesn't form) and refrigerate for up to a week.
Makes 1 1/2 cups (360 ml).
Sounds really delicious, PF, and not toooo fattening?....
I always want to try a cheater lemon curd using a can of condensed sweetened milk. Ever try that?
Sure, one of my favorites!