"frau Schmidt's" Lemon Pie Recipe

Recipe: Frau Schmidt's Lemon Pie

Frau Schmidt's Lemon Pie is a classic recipe that has been passed down through generations. It is believed to have originated from the kitchens of Frau Schmidt, a renowned baker known for her delectable pies. This particular lemon pie recipe has stood the test of time and continues to be loved by many dessert enthusiasts around the world.

Fun Facts:

1. The use of lemon in pies dates back centuries. Lemon is known for its tangy and refreshing flavor, which adds a delightful twist to traditional pie recipes.

2. Lemon pies became popular in the United States during the late 19th century when lemons were more readily available due to increased global trading.

3. The combination of ingredients in this recipe, such as molasses and corn starch, gives Frau Schmidt's Lemon Pie a unique and rich flavor profile.

Now, let's dive into the detailed recipe!

- Grated yellow rind and juice of one lemon
- 1 cup of sugar
- 1 cup of molasses
- 1 egg
- Butter, the size of a walnut
- 1 tablespoonful of corn starch
- 3/4 cup of water
- Rich pastry for lining and covering the pie


1. Preheat your oven to 350°F (175°C).

2. In a mixing bowl, cream together the butter, sugar, and egg until well combined.

3. In a separate bowl, dissolve the corn starch in a little cold water, ensuring there are no lumps.

4. Add the grated yellow rind and juice of one lemon to the butter-sugar-egg mixture. Mix well to incorporate the flavors.

5. Now, add the molasses to the mixture and continue stirring until all ingredients are evenly combined.

6. Finally, pour in the dissolved corn starch and mix thoroughly.

7. In a saucepan, heat the water until it reaches a gentle simmer.

8. Slowly pour the lemon pie filling mixture into the simmering water, stirring continuously to avoid clumping.

9. Cook the mixture over medium heat, stirring constantly, until it thickens to a smooth and glossy consistency. This should take about 5-7 minutes.

10. Once the mixture has cooled, prepare your pie crusts by lining 2 or 3 small pie-tins with rich pastry.

11. Fill each pie-tin with the cooled lemon pie filling, ensuring it is evenly distributed.

12. Cover the filled pie-tins with a top crust, sealing the edges by crimping them together.

13. Place the prepared pies in the preheated oven and bake for approximately 30-35 minutes, or until the crust turns golden brown.

14. Once baked, remove the pies from the oven and allow them to cool on a wire rack.

15. Serve Frau Schmidt's Lemon Pie chilled or at room temperature for a delightful and tangy dessert experience.

Similar Recipe Dishes:

If you enjoy Frau Schmidt's Lemon Pie, you may also love these delicious lemon-based desserts:

1. Classic Lemon Bars: These sweet and tangy treats feature a buttery shortbread crust topped with a zesty lemon filling.

2. Lemon Meringue Pie: A popular pie known for its combination of tart lemon filling and fluffy, toasted meringue on top.

3. Lemon Icebox Pie: A refreshing no-bake pie that combines tangy lemon filling with a crunchy graham cracker crust.

4. Lemon Tart: A French-inspired dessert with a delicate pastry shell filled with smooth and creamy lemon custard.

These lemony delights are perfect for any occasion and are sure to satisfy your craving for the vibrant flavors of citrus. Enjoy experimenting with the wide array of lemon-based dessert recipes available to discover your personal favorite.



Viewed 1931 times.

Other Recipes from German

The Many Uses Of Stale Bread
"brod Grummella"
Croutons And Crumbs
"german" Egg Bread
Creamed Toast
Bread And Rolls
"bucks County" Hearth-baked Rye Bread (as Made By Aunt Sarah)
"frau Schmidts" Good White Bread (sponge Method)
Excellent "graham Bread"
Graham Bread (an Old Recipe)
"mary's" Recipe For Wheat Bread
"frau Schmidts" Easily-made Graham Bread
Whole-wheat Bread
Nut Bread
Frau Schmidts "quick Bread"
An "oatmeal Loaf"
Aunt Sarah's White Bread (sponge Method)
Recipe For "pulled Bread"
Aunt Sarah's "hutzel Brod"
Aunt Sarah's White Bread And Rolls
Aunt Sarah's Raised Rolls (from Bread Dough)
Clover-leaf Rolls
"polish" Rye Bread (as Made In Bucks County)
Perfect Breakfast Rolls