Yield: 6 Servings
Measure | Ingredient |
---|---|
\N \N | Pastry for double-crust pie |
\N \N | Sugar |
\N \N | Fresh lemon rind |
1½ cup | Sugar |
3 tablespoons | Flour |
⅔ \N | Stick soft butter |
3 larges | Lemons; juice of |
½ cup | Water |
3 \N | Eggs |
1 teaspoon | 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, .