| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Pie | 6 | Servings | |
INGREDIENTS
| Pastry for double-crust pie | ||
| Sugar | ||
| Fresh lemon rind | ||
| 1 1/2 | c | Sugar |
| 3 | tb | Flour |
| 2/3 | Stick soft butter | |
| 3 | lg | Lemons; juice of |
| 1/2 | c | Water |
| 3 | Eggs | |
| 1 | ts | Grated lemon rind |
INSTRUCTIONS
PASTRY: You need unbaked pastry for 9- or 10-inch pie plate AND a top round. For top round, measure inside of pie pan where filling will come to. Make a pastry circle that size & place on cookie sheet, score & sprinkle with sugar & fresh lemon rind mixed together. Prick & bake at 375 until lightly brown & set aside to cool. FILLING: Mix sugar & flour. Add remaining ingredients & beat well. Pour into unbaked pie shell & bake at 375 about 40 minutes. When pie is cool, place pastry circle on top. (Secret of a good lemon pie is to use only the yellow part of the rind. Do not grate too deep or use green part of rind. Stays crisp & delicious for several days.) MRS. C.P. MC CARTY, SR. From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“You can no more outgrow your need for God than you can outgrow your need for oxygen”