| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Not, Sent |
10 |
Servings |
INGREDIENTS
| 1 |
c |
Sugar |
| 2 |
tb |
Flour |
| 4 |
|
Eggs |
| 1 |
tb |
Grated lemon rind |
| 6 |
tb |
Lemon juice |
| 1/2 |
c |
Butter; melted |
| 1/2 |
ts |
Vanilla |
| 1/4 |
ts |
Almond extract |
| 1 |
|
9-inch pie crust |
| 1/4 |
c |
Slivered almonds |
INSTRUCTIONS
Heat oven to 350°. Positions rack in lower third of oven. Stir together
sugar and flour in a bowl. Add to eggs in another bowl and beat until light
in color and slightly thickened, about 3 minutes. Stir in lemon rind, lemon
juice, butter, vanilla and almond extract. Pour into pie shell. Place pie
on baking sheet. Bake in lower third of oven for 20-25 minutes or until
filling is set and lightly browned. Meanwhile, toast the slivered almonds
in a skillet over medium-high heat, stirring, until just lightly browned,
about 4-5 minutes. Sprinkle toasted almonds over top of the pie. Cool pie
on a wire rack.
Recipe by: Family Circle - 2/1/98
Posted to Bakery-Shoppe Digest by The Taillons
<taillon@access.mountain.net> on Feb 21, 1998
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