Recipe Manuscript

Lemon Cream Pie

Name: Lemon Cream Pie
Prep time: PTPT30M
Cook time: PTPT18M
Yield: 5
Cuisine: American
Ingredients: 2 liters whole milk; 115 grams granulated sugar; 50 grams cornstarch; 8 large egg yolks; 1 teaspoon lemon extract OR zest of 1 lemon; Pre-baked pie crusts or tart shells; Meringue (made from separated egg whites and sugar as per standard recipe)

"Lemon Cream Pie"

1917

From the treasured pages of Megale amerikanike mageirike dia mageirous kai oikogeneias

Written by Michael Gkines

Early Modern Kitchen (1900 - 1930)American European Intermediate Dessert

Original Recipe • 1917

Original Manuscript(circa Early Modern Kitchen, 1900 - 1930)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

Lemon Cream Pie

"Διὰ πέντε πᾶϊς θὰ βάλῃς 1/2 γαλλόνι γάλα νὰ πάρῃ βράση μὲ 1/4 πάουντ ζάχαρη. Κατόπιν ἀνάλυσε μὲ ὀλίγο κρύο γάλα 6 κουταλιὲς τῆς σούπας κόλλα (cornstarch) 8 κροκοὺς αὐγῶν, καὶ ὀλίγο ἐξτρὰκ ἀπὸ λεμόνι. Ἀνακάτεψέ τα καλὰ καὶ ἕνωσέ τα μὲ τὸ γάλα ποὺ βράζει. Ρῖψε τὴν κρέμα εἰς τὰ πιᾶτα τοῦ πᾶϊ, ποὺ ἔχεις ἕτοιμα μὲ τὴν πάστα ψημμένη καὶ ἄφησέ τα νὰ κρυώσουν. Σκέπασέ τα μὲ μαρέγκα, γαρνίρισέ τα καὶ βάλε τα εἰς τὸν φοῦρνο ἕνα λεπτὸ νὰ στεγνώσῃ ἡ μαρέγκα. Διὰ τὴν μαρέγκα ἴδε τὴν σχετικὴ συνταγήν. Ἐὰν ἀποτύχῃς τὴν πρώτην φορὰν μὴν ἀπελπισθῇς, ἀλλ’ ἐξέτασε ποῦ εἶναι τὸ σφάλμα καὶ φρόντισε νὰ τὸ διορθώσῃς."

English Translation

"For a five-pie quantity, put 1/2 gallon of milk to boil with 1/4 pound of sugar. Then dissolve in a little cold milk 6 tablespoons of starch (cornstarch), 8 egg yolks, and a little lemon extract. Mix them well and combine them with the boiling milk. Pour the cream into the pie dishes, which you have prepared with baked pastry, and let them cool. Cover them with meringue, garnish them, and put them in the oven for one minute so the meringue dries. For the meringue, see the relevant recipe. If you fail the first time, don't get discouraged, but examine where the mistake is and make sure to correct it."

Note on the Original Text

The recipe, penned in early 20th-century katharevousa Greek, assumes an experienced cook familiar with basic pastry work. Quantities are given in slightly Americanized measurements (gallon, pound, tablespoon), reflecting the book's bicultural readership. Instructions are succinct, with key steps implied rather than spelled out. Terminology like ‘κόλλα’ (literally ‘glue’) means cornstarch, a clever translation of both concept and function. Spelling and grammar blend formal Greek with occasional Americanisms, creating a bridge for cooks navigating new culinary and linguistic territory.

Modern Kitchen Interpretation

Recipe's Origin

Megale amerikanike mageirike dia mageirous kai oikogeneias - Click to view recipe in book

Title

Megale amerikanike mageirike dia mageirous kai oikogeneias (1917)

You can also click the book image above to peruse the original tome

Writer

Michael Gkines

Era

1917

Publisher

Ekdotika Katastemata

Background

A sumptuous journey through early 20th-century Greek-American kitchens, this cookbook offers practical and time-tested recipes for savory dishes and delightful sweets—each crafted to suit the American system, yet infused with Greek tradition. A perfect companion for both family cooks and aspiring chefs.

Kindly made available by

Internet Archive

Historical Background of the Recipe

Learn about old traditions

This recipe appeared in Michael Gkines's 1917 New York-published ‘Megale amerikanike mageirike dia mageirous kai oikogeneias’, a pioneering Greek-language American cookbook. Written for Greek immigrants navigating modern American foodways, the book bridges homeland culinary traditions with new-world cooking conveniences. The recipe showcases how immigrant cooks adopted iconic American desserts, such as lemon cream pie, merging familiar Greek techniques for puddings and custards with American pie crusts, abundant dairy, and citrus flavor—a taste of both worlds in every slice.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Cooks would have used a large, heavy-bottomed pot or copper vessel for boiling the milk and thickening the custard, a sturdy whisk or a wooden spoon for mixing, and mixing bowls for combining ingredients. A hand-cranked egg beater or wire whisk would whip up the meringue. Baking would have been done in a wood or coal-fired oven or an early gas stove, carefully watched to avoid over-browning the delicate topping. Pie plates or shallow baking dishes, and perhaps simple sieves for sifting, rounded out the basic kitchen arsenal.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

30 mins

Cook Time

18 mins

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

2 quarts whole milk
4 ounces granulated sugar
1.75 ounces cornstarch
8 large egg yolks
1 teaspoon lemon extract OR zest of 1 lemon
Pre-baked pie crusts or tart shells
Meringue (made from separated egg whites and sugar as per standard recipe)

Instructions

To prepare this classic Lemon Cream Pie for five people, begin by heating 2 quarts of whole milk in a heavy saucepan with 4 ounces of sugar, stirring gently until it nearly boils.
In a separate bowl, dissolve 6 tablespoons (about 1.75 ounces) of cornstarch with a small amount of cold milk.
Whisk in 8 large egg yolks and 1 teaspoon of lemon extract or the finely grated zest of 1 lemon for a more natural flavor.
Slowly pour this mixture into the hot milk, whisking continuously to avoid curdling.
Stir over medium heat until the cream thickens to a velvety custard.
Pour the lemon custard into pre-baked pie crusts or tart shells and let cool until set.
Cover with a billowy layer of meringue (see separate meringue recipe), shape decoratively, and bake in a hot oven (about 425°F) for just one minute—enough to gently set and brown the meringue.
Cool completely before serving for the best texture and contrast of flavors.

Estimated Calories

400 per serving

Cooking Estimates

You will spend about 20 minutes preparing the ingredients and making the custard, plus 10 minutes to make the meringue. Cooking involves thickening the custard and briefly browning the meringue, which takes about 18 minutes in total. Each serving has about 400 calories, and the recipe serves 5 people.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.