Cookie
Administrator
Preheat oven to 450F
Prepare pastry: roll out 1/2 and line a 9" pie plate. Trim and flute edge. Do not prick.
3 tbsp. pre-sifted Monarch soft wheat flour
1/4 cup butter or margarine
3/4 cup granulated sugar
3 egg yolks
1/4 cup lemon juice
2 tbsp. grated lemon rind
1 1/3 cups milk
3 egg whites
1/4 cup granulated sugar
One 9" pie
Blend together flour, butter and first amount of sugar.
Stir in yolks, lemon juice, lemon rind and milk.
Beat egg whites to form stiff but moist peaks.
Gradually add second amount of sugar.
Beat until stiff and shiny.
Fold into egg mixture.
Turn into unbaked pie shell.
Bake for 15 minutes or until pastry is golden.
Reduce heat to 350F and continue baking 30 to 35 minutes longer, or until filling is set and golden brown.
Cool.
Dust lightly with sifted icing sugar, if desired.
Prepare pastry: roll out 1/2 and line a 9" pie plate. Trim and flute edge. Do not prick.
3 tbsp. pre-sifted Monarch soft wheat flour
1/4 cup butter or margarine
3/4 cup granulated sugar
3 egg yolks
1/4 cup lemon juice
2 tbsp. grated lemon rind
1 1/3 cups milk
3 egg whites
1/4 cup granulated sugar
One 9" pie
Blend together flour, butter and first amount of sugar.
Stir in yolks, lemon juice, lemon rind and milk.
Beat egg whites to form stiff but moist peaks.
Gradually add second amount of sugar.
Beat until stiff and shiny.
Fold into egg mixture.
Turn into unbaked pie shell.
Bake for 15 minutes or until pastry is golden.
Reduce heat to 350F and continue baking 30 to 35 minutes longer, or until filling is set and golden brown.
Cool.
Dust lightly with sifted icing sugar, if desired.