Party-lovers lemon pie

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.)


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

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