This pie won an honorable mention in a national contest back in the 1960s.
1 tbs. grated lemon rind
1/2 cup lemon pulp and juice
1 1/2 tbs. butter
2 cups granulated sugar
3 beaten eggs
1/2 cup milk
2 cups soft bread crumbs
unbaked pie crust (2)
1 egg white
1 tbs. water
Grate 1 tbs. rind from 1 lemon. Cut off and discard any remaining rind and all rind for 2 more lemons. Grate pulp to make 1/2 cup pulp and juice. Cream butter, gradually blend in 2 cups sugar. Add beaten eggs, milk, grated lemon rind and pulp, and soft bread crumbs. Pour into pastry-lined 9" glass plate; cover with top crust; slit top. Bake at 450 degrees for 10 minutes. Slightly beat egg white with the water; brush over the crust; sprinkle with sugar. Bake 20 minutes longer at 375 degrees or until brown. Yield: 1 nine-inch pie.
Note: Since I am diabetic and this not only contains sugar but also 2 cups bread, I have not made this pie. I have heard, however, that it is very good.
1/2 cup lemon pulp and juice
1 1/2 tbs. butter
2 cups granulated sugar
3 beaten eggs
1/2 cup milk
2 cups soft bread crumbs
unbaked pie crust (2)
1 egg white
1 tbs. water
Grate 1 tbs. rind from 1 lemon. Cut off and discard any remaining rind and all rind for 2 more lemons. Grate pulp to make 1/2 cup pulp and juice. Cream butter, gradually blend in 2 cups sugar. Add beaten eggs, milk, grated lemon rind and pulp, and soft bread crumbs. Pour into pastry-lined 9" glass plate; cover with top crust; slit top. Bake at 450 degrees for 10 minutes. Slightly beat egg white with the water; brush over the crust; sprinkle with sugar. Bake 20 minutes longer at 375 degrees or until brown. Yield: 1 nine-inch pie.
Note: Since I am diabetic and this not only contains sugar but also 2 cups bread, I have not made this pie. I have heard, however, that it is very good.
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