1 pastry for 8 dbl-crust pie
1 sugar
2 tbsp flour
1 dash salt
1/4 cup butter or margarine softened
3 eggs
1 tsp grated lemon peel
1 medium lemon, unpeeled thinly sliced
1/2 cup water
1/2 tsp ground cinnamon
A Recipe for
Double-Crust Lemon Pie
Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups. |
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This Recipe for Double-Crust Lemon Pie is one of thousands in the Recipes-to-go Baking Cookbook.
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One cannot think well, love well, sleep well, if one has not dined well. |
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This is a recipe for Double-Crust Lemon Pie from the recipe cookbook of Recipes-to-go (Baking)
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I don't even butter my bread; I consider that cooking. |
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As the days grow short, some faces grow long. But not mine. Every autumn, when the wind turns cold and darkness comes early, I am suddenly happy. It's time to start making soup again. |
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On floured surface, roll out half of pastry and fit into 8-inch pie
pan. Mix 1 1/4 cups sugar, flour and salt. Blend in butter. Reserve
about 1 teaspoon egg white and beat remaining eggs well. Add eggs to
sugar mixture, then mix in lemon peel, lemon slices and water. Turn
into pastry shell. Roll out remaining pastry and fit over pie. Cut
slits in top and seal and flute edges of pastry. Brush top of pie
with reserved egg white. Mix 2 teaspoons sugar with cinnamon and
sprinkle over pie. Bake at 400F 30 to 35 minutes. Serve warm.
Serves: 8
Double-Crust Lemon Pie Recipe brought to you by Recipes To-Go