LEMON PIE
Emma Daniels
Crust
1 c. flour
½ tsp. salt
Piece of shortening size of an egg
Mix by hand until well blended. Add enough ice water, about ½ Tbs. at a time, until dough is ready for rolling. “I do not roll mine.” Take about half the dough and place in pie pan and mash with hands until bottom and side of pie pan are covered. Crinkle top edge with fingers. Use balance of dough for another pie or use as cross strips on fruit pies. Cook in a 350°F. oven until brown. Fill with your favorite filling. These freeze well.
Lemon Filling
Juice of 1 lemon
1 c. sugar
3 egg yolks, beaten
3 tsp. cornstarch
½ stick butter
2 c. water
¼ tsp. salt
Mix all ingredients together in top of double boiler and cook until thick. Pour into cooked pie shell.
Meringue
3 egg whites
¼ c. sugar
½ tsp. lemon juice
Dash of salt
Beat egg whites adding remaining ingredients and beat until foamy. Place on top of filling and bake in a 350°F. oven until br...