The main art in the matter of spiritual living is to know how to handle yourself. You have to take yourself in hand, you have to address yourself, preach to yourself, question yourself. You must say to your soul: 'Why art thou cast down-what business have you to be disquieted?' You must turn on yourself, upbraid yourself, condemn yourself, exhort yourself, and say to yourself: 'Hope thou in God' -instead of muttering in this depressed, unhappy way. And then you must go on to remind yourself of God, who God is, and what God is and what God has done, and what God has pledged Himself to do. Then having done that, end on this great note: defy yourself, and defy other people, and defy the devil and the whole world, and say with this man: 'I shall yet praise Him for the help of His countenance, who is also the health of my countenance and my God.'

Martyn Lloyd-Jones

CATEGORY	CUISINE	TAG	YIELD
Eggs		Pie, Crusts	1	Servings

INGREDIENTS

1 1/2	c	Unsifted Flour
3	tb	Sugar
1/4	ts	Lemon Peel; Grated
1/4	c	Butter
2		Whole Egg Yolks

INSTRUCTIONS

1. Combine flour, sugar and lemon peel.
2. Cut butter into chunks; add to flour mixture.
3. Rub mixture with fingers until butter lumps are no longer longer
distinguishable.
4. Add egg yolks; work well until it holds a smooth, non-crumbly ball.
5. Press evenly over bottom and up the sides of a 9" pie pan; flute top
edge.
6. Bake at 300 degrees for 15 minutes.
7. Cool and fill.
This buttery crust requires no rolling. Just press it in the pan. So good
with lemon meringue or fruit fillings.
Recipe by: diane@keyway.net
Posted to recipelu-digest Volume 01 Number 227 by "Diane Geary"
<diane@keyway.net> on Nov 8, 1997

A Message from our Provider:

“You can spurn God’s love for only so long”