| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Eggs |
Canadian |
Cakes, Fruits |
1 |
Servings |
INGREDIENTS
| 3 |
ts |
Eggs |
| 3/4 |
c |
Sugar, granulated |
| 2/3 |
c |
Butter; melted |
| 3/4 |
c |
Lemon or lime juice |
| 2 |
ts |
Grated lemon rind |
| 1 |
c |
Strawberries |
| 1 |
c |
Black currants |
| 1 |
c |
Raspberriies |
| 1/2 |
c |
Red current jelly |
| 1 |
tb |
Cassis or other liqueur |
INSTRUCTIONS
Pastry:Use the recipe for speedy, pat in pastry and place in flan pan. If
necessary, brush with egg white before baking. Let cool before assembling
ingredients. Filling:In mixing bowl, beat together eggs and sugar. Blend in
butter, lemon juice and rind. Pour into pie shell and bake in 350 degree
oven for 20 to 25 minutes or until filling is set. Topping and glaze:It is
not necessary to have three fruits--two will do;blueberries can be
substituted for black currants. Also black coffee can be used instead of
cassis. Pile strawvberries in centre of pie. Surround with currants; finish
with raspberries. Heat jelly until melted;stir in cassis. Brush over fruit.
Makes 8 servings. Lucy Waverman from the Canadian Living Cookbook. Source:
Canadian Living Cookbook
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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