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LEMON PIE, No 2

(Pies And Pastry) - (The International Jewish Cook Book)







Line a deep pie-plate with nice crust, then prepare a filling as
follows: After removing the crust from two slices of bread about two
inches thick, pour over it one cup of boiling water; add one
dessertspoon of butler, and beat until the bread is well soaked and
smooth; then add the juice and rind of one lemon, one cup of sugar, the
yolks of two eggs, well beaten, and a little salt; mix well; fill pie
with mixture and bake in hot oven until firm. Beat white of two eggs to
a stiff froth, add four tablespoons of powdered sugar and spread on top
and brown.











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