I uncovered this beat up gem at a used book store. The description of the author is that she is a 'housewife' with four children and another book published. It's from 1968, and reminds me of the Farm cookbooks I like so much. No pictures in this one, but a 'profusion of pies' as it says on the jacket flap. I love the word profusion.
For this recipe, Delores indicates that 'This is an old-timer, not too widely known, and very good.' I know some people this would apply to as well...
9-inch pie shell, baked
2 cups buttermilk
1 cup white sugar
1 tablespoon grated lemon rind
1/2 cup light brown sugar
3 tablespoons cornstarch
3 egg yolks
1/3 cup lemon juice
Meringue (separate recipe)
In the top of a double boiler combine the buttermilk, white sugar, and grated lemon rind. over direct heat, bring to a boil. In a bowl combine the brown sugar, cornstarch, salt, egg yolks, and lemon juice. Stir to blend well . Now, gradually add the boiling buttermilk to the cornstarch mixture, stirring to prevent the mixture from curdling. Return blended mixtures to top of double boiler and place over hot water. Cook, stirring constantly, until thickened and clear. Remove from heat and beat rapidly for a minute, preferably with a wooden spoon. Cool slightly and then turn into a baked pie shell. Cover with meringue desired and brown as directed.
The book has two pages of advice about meringues, which likely I should heed, but would never have the patience to do so. Basically, place 4-5 egg whites in bowl with 1/2 tsp. cream of tartar, 1/4 tsp. salt and flavoring. (1 tsp. lemon juice for this one) Beat, with an electric mixer until mixture is foamy and frothy. Then add sugar, 2 tablespoons at a time until 10 have been added. Then spread on a hot filling, and brown in a 350F oven for 15 - 20 minutes.
That same piece that came in dead last in a writing contest got a perfect score in another. I had entered at the same time so no changes were made. Good thing I didn't delete it like I planned...