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    Home » Recipes » Plain Culture

    Lorelei's Hutterite Mile-High Lemon Pie

    Published: Jan 9, 2019 · Updated: May 1, 2022 by Kevin Williams | Leave a Comment

    By Kevin Williams

    One of these days I'll make it to a Hutterite colony to visit.   Some day.  And when I do I'll be exciting to explore some of their culinary traditions and share them with you.  In the meantime, I do have Hutterite recipes in my archives and my 14-year-old niece, Lorelei, requested some.  There's a school project coming up and she needed some Hutterite recipes for it.  Now when Lorelei made it she said the pie was still really runny after the first 24 hours,but by day two it had set.  My brother thought the pie tasted very good, Lorelei, however, thinks she might have misfired somewhere, but isn't sure where.  This is a good, authentic Hutterite recipe but like many Plain recipes there could be a step left out somewhere, so if any of you try it and decide you like it or, conversely, it doesn't turn out, let us know!  By the way, the name "mile high lemon pie" is a little curious.  Is the pie named so because the recipe works at a higher elevation or is the lemony inside part supposed to poof up and be really high?

    Hutterite Mile-High Lemon Pie

    Print Recipe

    Ingredients
      

    • 8 egg yolks slightly beaten
    • 1 cup sugar
    • 1 Tbsp. unflavored gelatin
    • ½ cup water
    • 1 Tbsp. lemon peel
    • ½ cup lemon juice
    • ¼ tsp. salt
    • 8 egg whites
    • ¼ tsp. cream of tartar
    • 1 cup sugar
    • 1 baked pie shell

    Instructions
     

    • Combine egg yolks, sugar, gelatin, water, lemon peel, lemon juice, and salt.
    • Cook over medium heat, stirring constantly, just until it boils.
    • Place pan in refrigerator, stirring occasionally until mixture mounds when dropped from a spoon.
    • In a separate bowl, beat egg whites and cream of tartar until frothy.
    • Beat in sugar one tablespoon at a time until stiff and glossy. Do not underbeat.
    • Fold in cooled lemon mixture, and then pile into pie shell. Chill several hours until set.
    Tried this recipe?Let us know how it was!

     

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    About Kevin Williams

    Hi, my name is Kevin Williams and I am owner of Oasis Newsfeatures and editor of The Amish Cook newspaper column.

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    Kevin Williams - The Amish Editor Amish Cook Column

    Hi There, I'm Kevin!

    Welcome to Amish365, where I share my knowledge of Amish cooking and culture! I’ve spent almost three decades exploring Amish settlements and kitchens from Maine to Montana and almost everywhere in between. I’ll occasionally throw in stories of my travels, journalism adventures (I’m a Pulitzer prize-nominated journalist), fascination with grocery stores and Kmarts, and much more!

    More about me →

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