LEMON PIE WITH CRUMBS


Place in a bowl 1 cup (good measure) of soft, crumbled stale bread.
Pour over this one cup of boiling water, add 1 teaspoonful (good
measure) of butter and beat until smooth, then add 1 cup of sugar, the
grated rind and juice of 1 lemon and the beaten yolks of 2 eggs. This
mixture should measure about 1 pint. Pour into a pie-tin lined with
rich pastry and bake. When cold spread over a meringue made of the
stiffly beaten whites of the 2 eggs and 3 tablespoonfuls of granulated
sugar. Place in the oven until the meringue is a light fawn color and
serve cold.



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