| 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.
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