Party-lovers Lemon Pie

Ingrients & Directions 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 PASTRY: You need unbaked pastry for 9- or 10-inch pie plate AND a […]

Ingrients & Directions


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

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.

Available on Amazon

From Simply Southern, the Desoto School Mothers’ Assn, Helena-West
Helena, AR 72390. Downloaded from Glen’s MM Recipe Archive,

Yields
6 Servings

Available on Ebay today

RobinDee

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