| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Batak |
Bake-shoppe, Pies & past |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Flour |
| 1/2 |
t |
Salt |
| 1/3 |
c |
Shortening |
| 1 |
|
Egg, slightly beaten |
| 1 |
t |
Lemon Rind, grated |
| 1 |
t |
Lemon Juice |
| 3/4 |
c |
Sugar |
| 1/4 |
c |
Cornstarch |
| 1 |
c |
Water |
| 1 |
t |
Lemon Rind |
| 1/3 |
c |
Lemon Juice |
| 2 |
|
Egg Yolks, slightly beaten |
| 1 |
t |
Yellow Food Coloring |
| 1/2 |
c |
Cream Cheese |
| 2 |
|
Egg Whites, beaten |
| 1/4 |
c |
Sugar |
INSTRUCTIONS
FOR THE PASTRY: Sift together dry ingredients. Cut in shortening.
Blend in 1 slightly beaten egg, 1 ts. grated lemon rind and 1 ts.
lemon juice. Prepare crust for a 8 or 9-inch pie pan. Save left over
dough. Bake crust and left over dough (which has been put in separate
pan) at 400 degrees for 12 to 15 minutes. Save extra dough that has
been baked. FOR THE FILLING Cook first 7 ingredients, stirring
constantly. Add cream cheese, blend well then cool. Beat 2 egg whites
until soft mound form. Gradually add 1/4 cup sugar and beat until
stiff peaks form. Fold into lemon filling. Pour into baked shell and
sprinkle crumbled, left over crust on top of pie. Chill for 2
hours. Source: Recipes Out of This World Women of St. Agnes Catholic
Church Charleston, WV 1969 billspa@icanect.net Recipe by: Eveleyn
Sabataka Posted to Bakery-Shoppe Digest by "Bill Spalding"
<billspa@icanect.net> on Apr 13, 1998
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