These old-fashioned lemon pies from scratch are a perfect treat for a hot summer day! Six different Victorian & Edwardian recipes for lemon pie such as lemon pie with lemon slices, classic lemon tart, lemon meringue pie & lemon cream pie.

I can’t decide which of the following Victorian lemon pies was my favorite because all were so delicious!

These Victorian Lemon Pies Are …

• easy to make

• made with fresh lemons

• made from scratch

• lemony

• refreshing

• a perfect summer treat!

Which Pie Crust?

Victorian & Edwardian pie recipes usually don’t say which pie crust to make. I made an Edwardian pie crust which was so delicious!

-> Edwardian Rich Pie Crust & Peach Pie Recipe

But you can also make a simple 3-ingredient German shortcrust pastry pie crust.

-> Easy 3 Ingredient Pie Crust

Or make a vegan pie crust. The aquafaba pie crust and the pie crust with soy milk and lemon juice are my favorites!

-> 10+ Vegan Pie Crust Recipes

And the easiest pie crust you can make is this cake crumb pie crust which is perfect to use up leftover stale cake!

-> Cake Crumb Pie Crust

5+ Victorian Lemon Pie Recipes

Victorian Lemon Pie – Vegan

• 1 double pie crust

Lemon Filling

• slices of 1 large lemon (or 2 small ones)
• 1 tbsp flour
• 1 cup sugar
• 1/2 cup water (or more) (Dr. Chase’s Family Physician, Farrier, Bee-keeper, And Second Receipt Book, 1874, p. 580)

‘Take one lemon, slice very thin, lay it in a rich paste. Sprinkle over it one spoonful of flour, one tea-cup of sugar, fill the pie nearly full of water and cover. Bake in a slow oven nearly an hour.’ (The Skillful Housewife’s Book, 1852, p. 139)

Victorian Lemon Tart

• 1 pie crust

Lemon Custard

• 1 cup hot water
• 2 tbsp flour or 1 tbsp cornstarch
• 1 cup sugar
• 1 tbsp butter
• juice and grated rind of 1 lemon
• 1 egg

Combine water, cornstarch, sugar, butter, lemon rind and juice in a saucepan. ‘Cook for a few minutes; add one egg, bake with a top and bottom crust.’ (Jennie June’s American Cookery Book, 1866, p. 146)

Lemon Meringue Pie – Edwardian Recipe

• 1 pie crust

Lemon Custard

• 1 cup boiling water
• 2 tbsp flour or 1 tbsp cornstarch
• 1 cup sugar
• 1 tsp butter
• juice and grated rind of 1 lemon
• 2 egg yolks

Meringue Topping

• 2 egg whites
• 2 tbsp sugar

‘Rub the cornstarch smooth in a little cold water, then add the cup of boiling water. Stir till it boils and cooks the cornstarch. Add the butter and sugar. Remove from the fire, and when partly cool, add the yolk of the eggs, the lemon juice and grated rind. Line a pie tin with crust. Fill with the mixture. Bake until the crust is done.

Beat the white of the eggs to a stiff froth, with 2 tablespoonfuls sugar. Spread this over the top of the pie as a meringue. Return to the oven and brown slightly.’ (Three Meals A Day, 1902)

Victorian Lemon Meringue Pie

• 1 pie crust

Lemon Custard

• 2 cups water
• 1/2 cup brown sugar
• 2 heaping tbsp cornstarch
• 2 egg yolks
• 1/2 oz butter
• pinch of salt
• chopped flesh and zest of 1 lemon

Meringue Topping

• 2 egg whites
• 1/2 tbsp sugar

Combine water, sugar and constarch in a saucepan and bring to a boil. While constantly stirring, cook until thickened. Remove from heat, and while still hot, stir in the egg yolks, butter and salt. Add the chopped lemon and lemon rind and pour the lemon pie filling into the pie crust.

‘When done, beat the whites of the eggs [with the sugar] several minutes […] and spread over the pie, and brown nicely.’ (Dr. Chase’s Family Physician, Farrier, Bee-keeper, And Second Receipt Book, 1874, p. 580)

Victorian Lemon Cream Pie – With Milk

‘This makes a large pie, and should be made with an under crust, but not any top crust. […] One of the best pies ever eaten.’ (Jennie June’s American Cookery Book, 1866, p. 146)

• 1 pie crust

Lemon Custard

• juice and grated rind of 1 lemon
• 1 cup sugar
• 2 egg yolks
• 3 tbsp flour
• milk to fill the plate (about 1 cup)

Meringue Topping

• 2 egg whites
• 2 tbsp powdered sugar

Pour all ingredients for the lemon custard into the pie crust.

‘Bake until nearly done, then take from the oven, and pour over it a frosting made of the beaten whites of the two eggs, and two table-spoonsful of powdered sugar, then set back in the oven, and brown lightly.’ (Jennie June’s American Cookery Book, 1866, p. 146)

Rich Lemon Meringue Pie – Edwardian Recipe

• 1 pie crust

Lemon Custard

• juice and grated rind of 1 large lemon (or 2 small ones)
• 4 egg yolks
• 1 egg white
• 7 tbsp sugar
• 1 tbsp butter

Meringue Topping

• 3 egg whites
• 2 tbsp sugar

‘Stir all the ingredients [for the lemon custard] together. Line a pie tin with crust. Fill and bake until the pie is done.

Beat the 3 remaining whites of eggs with 2 tablespoonfuls of sugar. Spread over the top. Return to the oven and brown lightly.’ (Three Meals A Day, 1902)

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