Yield: 6 Servings
|Pastry for double-crust pie|
|Fresh lemon rind|
|⅔||Stick soft butter|
|3 larges||Lemons; juice of|
|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, .