Lemon Pie Filling No. 1

Let a slice of bread (the crust removed and the bread crumbled fine) soak in a cupful of water; beat until smooth, then add a cupful of sugar, the grated rind and juice of a lemon, the yolks of two eggs, and two tablespoonfuls of melted butter. When baked cover with a meringue made with the whites of two eggs and five tablespoonfuls of powdered sugar and half a teaspoonful of lemon extract.

Lemon Pie Filling No. 2

One lemon, one half cupful (small) of butter, two cupfuls of sugar, one tablespoonful of sweet milk, three eggs. Grate lemon and rub into the sugar and butter, then add yolks of eggs, then the milk, then whites of eggs beaten stiff; last of all, the juice of lemon. Mix in order given.

Lemon Pie Filling No. 3

Two lemons, grated rind of one, juice of both, two cupfuls of sugar, two eggs, two cupfuls of hot water, six rolled soda crackers. Bake with a top crust.

Buttermilk Lemon Pie

One and one-half cupfuls of sugar, three eggs, one cupful buttermilk, one and one-half tablespoonfuls butter, one tablespoonful cornstarch and the juice and grated rind of two lemons. Add a slight pinch of salt to the yolks and beat until very stiff, add the buttermilk, sugar, butter, lemons and the cornstarch. The cornstarch should be mixed with a small quantity of the buttermilk to keep it from lumping. Cook this filling until quite thick, fill the pie crust, beat a meringue from the whites of eggs, spread over top and place in oven until delicately browned.

Lemon Raisin Pie

One large cupful seeded and chopped raisins. Turn two cupfuls of hot water on the raisins and cook ten minutes. Beat yolks of two eggs, one cupful sugar, one rounding tablespoonful of flour and juice and grated rind of one large lemon, together. Mix this with the raisins when you take them from the fire. Bake with two crusts. Let the filling cool before filling the pie. Dates can be used instead of raisins.