Cookie
Administrator
Preheat oven to 425F
Prepare pastry: roll out 1/2 of dough and line a 9" pie plate. Trim. Roll out top crust.
1 large lemon
1/2 cup water
2 tbsp. pre-sifted Monarch soft wheat flour
1 1/4 cups granulated sugar
1/4 tsp. salt
1/4 cup butter or margarine
3 egg yolks
3 egg whites
One 9" pie
Slice lemon into paper thin slices.
Combine in a saucepan with water.
Bring to a boil; cover and simmer until rind is tender and transparent (about 10 minutes).
Mix together flour, sugar and salt.
Beat butter and yolks together and blend into flour mixture.
Stir in lemon and water mixture.
Beat egg whites to form stiff but moist peaks.
Fold into lemon mixture.
Turn into pastry lined pie plate.
Cover with top crust.
Seal and flute edges.
Slit or prick top.
Bake for 15 minutes or until pastry is golden.
Reduce heat to 350F and continue baking until filling is set, about 20 minutes longer.
Prepare pastry: roll out 1/2 of dough and line a 9" pie plate. Trim. Roll out top crust.
1 large lemon
1/2 cup water
2 tbsp. pre-sifted Monarch soft wheat flour
1 1/4 cups granulated sugar
1/4 tsp. salt
1/4 cup butter or margarine
3 egg yolks
3 egg whites
One 9" pie
Slice lemon into paper thin slices.
Combine in a saucepan with water.
Bring to a boil; cover and simmer until rind is tender and transparent (about 10 minutes).
Mix together flour, sugar and salt.
Beat butter and yolks together and blend into flour mixture.
Stir in lemon and water mixture.
Beat egg whites to form stiff but moist peaks.
Fold into lemon mixture.
Turn into pastry lined pie plate.
Cover with top crust.
Seal and flute edges.
Slit or prick top.
Bake for 15 minutes or until pastry is golden.
Reduce heat to 350F and continue baking until filling is set, about 20 minutes longer.