| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Batak |
Bake-shoppe, Pies & past |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Flour |
| 1/2 |
ts |
Salt |
| 1/3 |
c |
Shortening |
| 1 |
|
Egg; slightly beaten |
| 1 |
ts |
Lemon Rind; grated |
| 1 |
ts |
Lemon Juice |
| 3/4 |
c |
Sugar |
| 1/4 |
c |
Cornstarch |
| 1 |
c |
Water |
| 1 |
ts |
Lemon Rind |
| 1/3 |
c |
Lemon Juice |
| 2 |
|
Egg Yolks; slightly beaten |
| 1 |
ts |
Yellow Food Coloring |
| 1/2 |
c |
Cream Cheese |
| 2 |
|
Egg Whites; beaten |
| 1/4 |
c |
Sugar |
|
2 |
hours. |
INSTRUCTIONS
FOR THE PASTRY
FOR THE FILLING
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
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
A Message from our Provider:
“Life Has Many Choices. Eternity Has Two.”