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Eggs Pie 6 Servings

INGREDIENTS

Pastry for double-crust pie
Sugar
Fresh lemon rind
1 1/2 c Sugar
3 T Flour
2/3 Stick soft butter
3 Lemons, juice of
1/2 c Water
3 Eggs
1 t Grated lemon rind

INSTRUCTIONS

PASTRY: You need unbaked pastry for 9- or 10-inch pie plate AND a top
round. For top round, measure inside of pie pan where filling will
come to. Make a pastry circle that size & place on cookie sheet,  score
& sprinkle with sugar & fresh lemon rind mixed together. Prick  & bake
at 375 until lightly brown & set aside to cool. FILLING: Mix  sugar &
flour. Add remaining ingredients & beat well. Pour into  unbaked pie
shell & bake at 375 about 40 minutes. When pie is cool,  place pastry
circle on top. (Secret of a good lemon pie is to use  only the yellow
part of the rind. Do not grate too deep or use green  part of rind.
Stays crisp & delicious for several days.)  MRS. C.P. MC CARTY, SR.
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West
Helena, AR 72390.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

A Message from our Provider:

“God is in control, and therefore in everything I can give thanks – not because of the situation but because of the One who directs and rules over it. #Kay Arthur”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 383
Calories From Fat: 157
Total Fat: 17.8g
Cholesterol: 133.7mg
Sodium: 38.9mg
Potassium: 55.4mg
Carbohydrates: 54.2g
Fiber: <1g
Sugar: 50.6g
Protein: 3.7g


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