1 1/2 c boiling water
1 1/2 c sugar
3 T cornstarch
3 beaten egg yolks
2 t butter
2 lemons, juice and grated rind
3 egg whites
6 T sugar Mix sugar and cornstarch; add boiling
water. Cook for 5 minutes, then add the beaten egg yolks. Remove from heat, add butter, lemon juice and rind. When cool, pour into baked pie shell. Top with egg whites beaten with sugar and brown in moderate oven, 350
degrees, for about 20 minutes. Never-Fail Pie Crust 1 3/4 c sifted flour
1/2 t salt
1/2 t baking powder
1/2 c shortening
1/4 c boiling water Sift flour with baking powder and salt. With pastry
blender or two knives cut in shortening, add boiling water and mix until well blended. Sometimes a little more water is required, but add only enough to make the dough hold together. From into two balls and store
overnight or several hours in refrigerator. Makes one large two-crust pie. |
