Name: Double-Crust Lemon Pie
Ingredients: 1 Pastry for 8" dbl-crust pie; Sugar; 2 tb Flour; 1 ds Salt; 1/4 c Butter or margarine softened; 3 Eggs; 1 ts Grated lemon peel; 1 md Lemon; unpeeled thinly sliced; 1/2 c Water; 1/2 ts Ground cinnamon

Let us not fail to see in the manner of our Lord’s resurrection, a type and pledge of the resurrection of His believing people. The grave could not hold Him beyond the appointed time, and it shall not be able to hold them. A glorious angel was a witness of His rising, and glorious angels shall be the messengers who shall gather believers when they rise again. He rose with a renewed body, and yet a body, real, true, and material, and so also shall His people have a glorious body, and be like their Head. “When we see Him we shall be like Him” (1 Jn. 3:2.).

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Eggs		Pies	8	Servings

INGREDIENTS

1		Pastry for 8" dbl-crust pie
		Sugar
2	tb	Flour
1	ds	Salt
1/4	c	Butter or margarine softened
3		Eggs
1	ts	Grated lemon peel
1	md	Lemon; unpeeled thinly sliced
1/2	c	Water
1/2	ts	Ground cinnamon

INSTRUCTIONS

On floured surface, roll out half of pastry and fit into 8-inch pie pan.
Mix 1 1/4 cups sugar, flour and salt. Blend in butter. Reserve about 1
teaspoon egg white and beat remaining eggs well. Add eggs to sugar mixture,
then mix in lemon peel, lemon slices and water. Turn into pastry shell.
Roll out remaining pastry and fit over pie. Cut slits in top and seal and
flute edges of pastry. Brush top of pie with reserved egg white. Mix 2
teaspoons sugar with cinnamon and sprinkle over pie. Bake at 400F 30 to 35
minutes. Serve warm.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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