🍋 1930 Magic Lemon Cream Pie Recipe 🍋 | #Magic #Lemon #Cream #Pie #Recipe | Smiths Bakery | how to cook a scottish steak pie

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🍋 1930 Magic Lemon Cream Pie Recipe 🍋  Steak pies are tasty snack for all the carnivores and a great appetizer for parties and potlucks. Make a whole pie for the entire family or make individual pies, just for one!

#Magic #Lemon #Cream #Pie #Recipe | how to cook a scottish steak pie, how to make pies, how to bake a pie, pies, how to make pie crust, how to make cottage pie,

These meat pies are easy and fun to make, and create a great activity for the whole family. Using hearty ingredients such as potatoes, carrots, peas, and savory ground/minced beef to make amazing meat pies that your family and friends will love. Using a few everyday ingredients, you can create delicious meat pies for your next gathering or potluck event. how to cook a scottish steak pie, how to make pies, how to bake a pie, pies, how to make pie crust, how to make cottage pie,

🍋 1930 Magic Lemon Cream Pie Recipe 🍋

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🍋 1930 Magic Lemon Cream Pie. Welcome friends! Today on the Old Cookbook Show, we are making Magic Lemon Cream Pie, from the 1930 “New Magic In The Kitchen” cookbook. This pie recipe is essentially a Lemon Meringue Pie made with condensed milk. It is also what food historians believe to be the genesis of the ‘modern’ Key lime pie, as it breaks away from previous more labourious methods.

1 can (sweetened) condensed milk (300 mL)
½ cup lemon juice
Zest of 1 lemon
2 eggs
2 Tbsp granulated sugar
Baked 9” pie shell or Cracker Crust:

Preheat oven to 350ºF
Blend together condensed milk, lemon juice, zest, and egg yolks.
Pour into a baked pie shell.
Beat egg whites until frothy and then add sugar while continuing to beat to stiff peaks.
Cover pie with meringue and then baked 15-18 minutes until meringue is cooked and golden brown.

Other Lemon Pies
Island Lemon Pie:
1930 Magic Lemon Cream Pie Recipe:
Key Lime Pie Vs. Lemon Pie Vs. Lime Pie Recipe Taste Off:
1855 Lemon Pie Recipe:

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🍋 1930 Magic Lemon Cream Pie Recipe 🍋



  • 1 1/4 cup all-purpose flour

  • 1/4 tsp. salt

  • 1/3 cup shortening or butter

  • 4 tbsp. cold water


  • 1 cup chopped potato

  • 1/2 cup chopped onion

  • 3 tbs. margarine or butter

  • 1/3 cup all-purpose flour

  • 1/2 tsp dried thyme or sage, crushed

  • 1 1/4 cup beef broth

  • 1 1/2 cup chopped carrots and peas

  • 2 cups ground beef

🍋 1930 Magic Lemon Cream Pie Recipe 🍋


Making the Dough for the Crust

  1. Image titled Make Meat Pies Step 1
    Make the pie crust. Mix flour and salt into a large mixing bowl. Stir 1 1/4 cups flour and 1/4 tsp salt together in a large mixing bowl.
  2. Image titled Make Meat Pies Step 2
    Cut the butter or shortening into the flour. There are many different methods of cutting the butter into the flour, but all are equally effective with the right amount of elbow grease. Keep the butter at a cool temperature and begin by cutting large chunks. Keep cutting your chunks down until the butter is mixed in thoroughly. Aim to get small and uniform pea-sized chunks.

    • Use a food processor. The easiest way to cut the butter is to use a food processor, pulsing the flour mixture for a minute or two, until the butter is chopped up to the appropriate size.
    • Use a pastry cutter for butter or shortening. A pastry cutter is a great way of chopping up the butter in a good uniform mixture, quickly and without much effort. Roll the pastry cutter through the flour mixture, clearing out the butter from behind the tines after you make each pass around the bowl, if necessary. It shouldn’t take more than a few minutes.
    • Use a fork or two knives. If you don’t have a pastry cutter or a food processor, don’t worry. You can cut up the butter with the flat side of a table fork, or use two knives to slice the butter in opposite directions, or even just use the end of a metal spatula.
    • Just use your fingers with shortening. Shortening won’t be greatly affected by the heat from your hands or from the room temperature, making it easy to crumble using your fingers.

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    🍋 1930 Magic Lemon Cream Pie Recipe 🍋

  3. Image titled Make Meat Pies Step 3
    Mix cold water into the flour mixture. Pouring cold water one tablespoon at a time into your flour will help you integrate the water gently, allowing the dough to form loosely. The mixture should just barely come together and form a loose ball, and shouldn’t be damp or wet looking.

    • Be very gentle. The key to a flaky crust is to make sure you don’t overwork the dough. If you overwork the dough, the crust will become tough and difficult to handle.
    • Your mixture will form soft lumps. These lumps should be moist enough that they will hold together if you gently press them between your fingers.
  4. Image titled Make Meat Pies Step 4
    Use your hands to form the dough into a ball. Very gently, pull the flour into a ball and then split the ball into two equal portions. The recipe should make two portions, one will be the bottom of your pie, and the other will be the top cover.

    • It’s usually a good idea to chill the dough in the refrigerator until you’re ready to roll it out and bake with it. If you’ve already got the oven pre-heated and you’re anxious to get started, putting it in the freezer can be a good way to get the temperature down quickly.
    • If you want to save the dough for a longer period of time, freeze it in a self-sealing freezer bag. When you’re ready to use it, let it defrost in the fridge overnight and roll it out normally.

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  5. Image titled Make Meat Pies Step 5
    Roll the crust. On a lightly floured surface, flatten the dough with your hands and roll from the center to the edges with a rolling pin dusted with flour. Aim to form a circle about 12 inches in diameter.

Making the Filling

  1. Image titled Make Meat Pies Step 6
    Cook your meat. In a large skillet over medium heat, add 2 cups ground beef and 1/2 cup chopped onions. Season with thyme, cloves, chopped garlic (if desired) and salt. Cook over medium heat, stirring to crumble the meat and mix in the spices, until the meat is evenly browned.[1]

    • If you’d like a more flavourful pie, you can also use a dash of cinnamon and nutmeg as seasoning.
  2. Image titled Make Meat Pies Step 7
    Discard the grease or fat. Once your meat is cooked through, use a wooden spoon or spatula to push your meat to one side of the pan and tilt the pan away, letting the grease pool on the other side. Spoon it grease out, or carefully tilt your pan over a grease safe container to dispose of it. Place your cooled grease into a sealed non-recyclable container and discard it into your regular trash can.[2]

    • Do not dump grease into the kitchen sink or toilet bowl or even use hot water to wash it down the drain. This allows grease to get into the sewage system or harden in your pipes.
    • Be careful whenever handling hot grease.


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  1. Image titled Make Meat Pies Step 8
    Add the vegetables and beef broth. Chop 1 potato into small pieces and add it to the skillet with 1 1/4 cup beef broth to start. Pour in 1 1/2 cup carrots and peas. The beef broth will keep your filling moist once the grease has been drained out.

    • You can peel your potato if desired.
    • If you want something different, try using a sweet potato instead.
    • You can also add more or less beef broth as needed, but don’t let your filling get too soupy.
  2. Image titled Make Meat Pies Step 9
    Thicken your pie filling (optional). You may need to thicken your filling if it gets too runny. This can be done in a number of ways. Here are some things to consider:[3]

    • Mix two tsp. of flour with 1/4 cup cold water or 1 tbsp. cornstarch with 1/4 cup cold water before stirring it into your mixture
    • Thicken with flour. For each cup of filling, use about 2 tbsp. of flour. Add the flour in increments of 1 tbsp. Add the flour slowly and stir in each addition. This will help prevent lumps from forming in your filling. Cook and stir for 1 additional minute until your sauce is thickened and bubbly.
    • Thicken with cornstarch. For each cup of sauce, use 1 tbsp. of cornstarch. Add the cornstarch in increments of 1 tbsp. and stir until thickened and bubbly. Add 2 minutes to your cooking time for cornstarch.

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Making a Whole Meat Pie

  1. Image titled Make Meat Pies Step 10
    Preheat the oven to 350 degrees F.
  2. Image titled Make Meat Pies Step 11
    Assemble a whole pie. Roll your pie crust around the rolling pin. Start from one edge and carefully wrap your crust around the pin. Transfer your crust to your pie dish by carefully unrolling it from your pin and laying it down into the dish.

    • Avoid stretching the pastry.
  3. Image titled Make Meat Pies Step 12
    Trim the crust. Trim to about 1/2 inch beyond the edge of the pie plate and fold the extra pastry under to create a thicker crust on the rim.
  4. Image titled Make Meat Pies Step 13
    Fill your pie. To assemble your pie, slowly pour the filling into the pastry-lined pie dish. Level it off and don’t overfill your dish.
  5. Image titled Make Meat Pies Step 14
    Cover your pie. Roll out an additional circle of dough or pastry and carefully place it over your pie. Pinch the edges of the bottom layer and top layer of dough together and create the knuckle-like pie edge ridges. Trim off any excess using a sharp knife.
  6. Image titled Make Meat Pies Step 15
    Make a few slits in the top. Use a sharp knife to cut some vents into the top crust to allow the steam to escape when cooking.

    • Brush the top of your crust with egg or melted butter. This will help keep the crust moist and prevent cracking.
  7. Image titled Make Meat Pies Step 16
    Bake your whole pie. Place your pie onto an oven rack in the center of your oven and cook for about 45 minutes or until the top of the pie is golden brown.[4]

    • When your pie comes out of the oven, it will be hot! Make sure to let it cool on the countertop before serving.

🍋 1930 Magic Lemon Cream Pie Recipe 🍋


Making Individual Meat Pies

  1. Image titled Make Meat Pies Step 17
    Cut your dough. Roll out your dough and cut it into 6 even pieces, about 5 ounces each.[5] Roll the pieces into 6 individual balls

    • Dust your workstation with flour to prevent dough from sticking.
  2. Image titled Make Meat Pies Step 18

    🍋 1930 Magic Lemon Cream Pie Recipe 🍋

    Roll out your dough. Roll your pieces into about 8-inch flat circles. If your dough is very warm, it may be difficult to handle, cool it in the refrigerator for about 5-10 minutes if necessary.
  3. Image titled Make Meat Pies Step 19
    Fill your individual pies. Evenly divide your filling into about 3/4 cup per individual pie and scoop it onto half of each dough circle. Carefully fold the dough over to cover the filling and use your fingers or a fork to press the edges together.
  4. Image titled Make Meat Pies Step 20
    Slice slits into the tops of each pocket. Use a sharp knife to cut a few slits into the top of your pies. This allows steam to escape when baking and helps to prevent the pie from cracking or bursting in the oven.

    • Brush the top of your pockets with egg or melted butter to keep the top moist.
  5. Image titled Make Meat Pies Step 21
    Bake your pies. Bake your pies on a lightly oiled or non-stick baking sheet in the oven for about 45 minutes to 1 hour or until the crust is golden brown and flakey.

    • Enjoy with a side of ketchup.

Trying Creative Variations

  1. Image titled Make Meat Pies Step 22
    Try different types of meat. Use ground pork, chicken, turkey, or any meat you prefer. You can also mix meats for a more creative pie. Try cooking bacon and mixing it into your ground meat. Buy your favorite Italian sausage and cut it out of the casting to mix into your pie filling. You can try lamb, veal, or even tuna flakes.

    • Make sure your meat is fully cooked before adding it to your filling.
  2. Image titled Make Meat Pies Step 23
    Make mincemeat sweet pie. If you are looking for a sweet and savory pie, try adding some additional ingredients to your filling recipe. Add:[6]

    • 8 ounces of raisins.
    • 4 ounces of dried figs (chopped).
    • 2 ounces dried cherries (chopped)
    • 2 apples, peeled, cored, and chopped.
    • 1 lemon zested and juiced.
    • 1 orange zested and juiced.
    • 1/2 teaspoon freshly grated nutmeg
    • 1/4 teaspoon freshly ground allspice
    • 1/4 teaspoon freshly ground clove
    • 6 ounces dark brown sugar


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  1. Image titled Make Meat Pies Step 24
    Make a spicy meat pie. Bring some heat to your meat pie with the addition of a few ingredients and seasonings. Try mincing 1 jalapeño  chili and 2 garlic cloves for your filling. Add 4 tsp of curry powder, 1/2 tsp turmeric and 1/8 tsp. cayenne pepper. Use these seasonings when cooking your ground beef to create a delicious spicy meat pie.
  2. Image titled Make Meat Pies Step 25
    Get creative. Use your favorite ingredients and flavors to influence your own version of a meat pie. For a Mexican influenced meat pie, add refried beans and cheddar cheese to your filling. If you are looking for a vegetarian meat pie, substitute 1/2 cup (90 g) brown lentils for ground meat. You can also try adding artichoke hearts. Get as creative as you’d like!
  3. Image titled Make Meat Pies Final

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  1. brazil87ful says:

    He talks too much

  2. Martin Nyberg says:

    The cookbook illustration of the woman in front of an NBC microphone has a cake in it. Appropriately, it is called “Radiokaka” in Sweden. That is “radio cake”. The usual explanation of the etymology of that name is that the Marie biscuits in the cake resemble the speaker grill. But seeing that illustration makes me wonder – does it really have to do with NBC?! 🤔

  3. Mario Denis says:

    raw egg yolks……yuk

  4. masterxk says:

    I made this pie. One advice if any particle of yolk gets in the whites eggs the meringue never gets done. Also you can caramelize the sugar and mix it with the whites when the sugar still flows for better results. Good luck and happy cooking

  5. Freedomfighter2020 says:

    I just made it! Can’t wait to try it!

  6. Scott Frakes says:

    Takes me home. Thanks!

  7. Charles Insandiego says:

    :44 Did they re-use other illustrations in the book?

  8. Brett Jenkins says:

    It was way to sweet for me. A whole can of the condensed milk is to much sugar.

  9. David stowe says:

    Great job and good luck, stay safe

  10. Kristen T. says:

    I want to try this so bad!!! :} It looks amazingly tasty 😋

  11. Ellen Dean says:

    In the 1960's-70's when I was growing up, this pie recipe was on the outside of a box of cornflakes. Cornflakes were used for the crust. They called it Lemon Breeze.

  12. The Ballistic Farmer says:

    I used a full 14oz can of condensed milk thinking it was the same size. It still set just fine. The second time I made it, I just happened to have some wild black raspberries, so I macerated them and put them on the crust before I poured in the filling. I also used a third egg white the second time I made this to have a bigger meringue. Thanks for doing this one, it’s a new house favorite quick dessert.

  13. Margaret Bedwell says:

    I used to make a pineapple ice box pie ….just Eagle Brand, juice of 3 lemons and a can of crushed pineapple well drained. I used a pastry crust of graham cracker crust. My favorite summer pie. No eggs in this one… and a dollop of whipped cream on top if you wish. Thanks for sharing this one.

  14. Maria Callous says:

    His wife would be a beauty with a make over. She has dowdy hair, big glasses and a sweater with elbow pads…Imagine her as a glam girl because she's as pretty as they are.

  15. Mary Legan says:

    They changed the recipes but used the same picture for both. lol

  16. Marilyn Russell says:

    Ok, that does look like a winner for sure. Guess I’m making that pie this weekend.

  17. Laurence Byers says:

    Okay I grew up here in B.C., and I've never heard of "Maria" biscuits. I Googled them, and apparently they are considered to be
    International delights, but apparently they never made it this far west. Was gibt??

  18. Tube Station 3 says:

    hi there. just wondering 2 things, i notices u grated the lemon peel but did not see you use it. second if i mix orange and lemon juice, would you recommend staying within the 1/2 cup , and what would happen if i add more citrus volume. thank you

  19. walter bonner says:

    Interesting ! You don't use starch or as much sugar for the filling. I'm going to have to make this.

  20. Bernhard Rohrer says:

    how about topping it with an Italian Merengue?

  21. Patricia Simpson says:

    My mom used the same recipe but she used vanilla wafers for the crust.

  22. Charmaine Castro says:

    I love how you bring back some old time recipes, simple, easy and no fuss! I learned easy desserts growing up on my own with many mistakes but now I love them even more!

  23. Hallie Coletta says:

    Oh how lovely. Than you.

  24. ubombo girl says:

    definitely going to try this one using a gluten free graham type crust that i like…as far as the meringue amount…perfect for me as it not my fave so just a little will suit me fine. i recently did a recipe similar to this w/o meringue but using cream cheese in the filling and no egg yolk…it was great!

  25. Sweet Pea28 says:

    In the late 50s and 60s I grew up making this pie but always had to make a pie crust that I backed first. It was attached to Eagle Brand sweet condensed milk can when I was a child.

  26. Kelly Bryson says:

    I love the history you give us.

  27. Nery Wasserman says:

    Made. Double chocolate ice cream and saved the egg whites for the pie ..total 6 eggs whites.. looks great…
    Came out perfect

  28. Janice Carey says:

    I am a fairly new sub. I love this channel. I watch the cocktail videos because my parents were big partiers in the 50's and this all brings back memories. Also a memory popped into my head when you mentioned Saltine crust. My mom used to make a "Saltine pie" which was ground saltines, ground pecans and whipped egg whites. She might have put in coconut but I am not sure.She mixed that all up and put in it a pie plate and baked it-served it with whipped cream on top. Have you ever heard of that pie?

  29. GingerByrn1 says:

    Great video! The taste, ease of making, and limited ingredients make it a winner! The family all love it.

  30. Nery Wasserman says:

    So yummy

  31. Diane Brewer says:

    I have made lemon meringue pie by mix and by scratch. Scratch was more work but definitely better.

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