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