| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Pies |
1 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Chocolate wafers |
| 1/3 |
c |
Sugar |
| 1/3 |
c |
Butter, melted |
| 3 |
|
Eggs, separated |
|
|
Grated rind and juice of 2 lemons |
| 1 |
cn |
(14 oz) sweetened condensed milk |
| 1/8 |
ts |
Salt |
INSTRUCTIONS
CRUMB CRUST
FILLING
Crumb Crust: Put cookies in plastic bag and roll with rolling pen until
crushed. Mix the crumbs, sugar and butter together in a bowl. Press and pat
the crumb mixture into the 9 in pie pan. Reserve 1/4 of the crumbs for top
of pie. Refrigerate crust until needed.
Filling: Preheat oven to 325°. Beat the egg yolks until they are thick and
pale. Stir in the grated lemon rind, juice, milk and salt. Beat the egg
whites until stiff but not dry and fold them into the yolk mixture. Pour
into the lined pie pan. Sprinkle the reserved crumbs on top and bake for 40
mins.
NOTES : You can use vanilla wafers, graham cracker crumbs if you want.
Recipe by: Mother -Fannie Farmer Cookbook
Posted to TNT - Prodigy's Recipe Exchange Newsletter by
LVFG53A@prodigy.com (MRS IRA M DENNIS) on 9 Ma, r 1997.
A Message from our Provider:
“Instead of complaining that God had hidden himself, you will give Him thanks for having revealed so much of Himself. #Blaise Pascal”