Cut into 6 wedges	Scintillating Lemon Pie

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Scintillating Lemon Pie

Source: The Elsah Landing Restaurant Cookbook, 1981

Yield: 1 9-inch pie

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Ingredients

• Pastry for a 2 crust (9-inch) pie, divided (see recipe below)

• 1 1⁄2 Tbsp sugar

• 1 tsp nutmeg

• 3 lemons

• 1⁄3 cup butter

• 1 1⁄2 cups sugar

• 3 Tbsp flour

• 3 eggs

• 1⁄2 cup water

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Preparation

Preheat oven to 400 degrees. Roll out 1/2 of the dough into 9-inch circle. Cut into 6 wedges. Place wedges on cookie sheet.

Mix 1 1/2 tablespoons sugar and nutmeg together in small bowl. Sprinkle over pastry wedges. Bake at 400 degrees for no longer than 5 minutes, or until set. Remove from cookie sheet and set aside.

Grate yellow part of lemon rinds. Peel and slice lemons very thinly. Set aside.

Cream 1 1/2 cups sugar, butter and flour in mixer bowl. Beat in eggs. Beat in water. Stir in reserved lemon slices and grated rind. Roll out remaining pastry to form 9-inch pie shell. Pour lemon mixture into prepared pie shell. Bake at 400 degrees for 25 minutes. Arrange baked pastry wedges on top of filling and bake for an additional 5 minutes, or until filling is firm.

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Pastry for 2 crust pie

• 2 cups flour

• 1 tsp salt

• 2/3 cup Crisco

• 5 to 6 Tbsp ice water

Spoon flour lightly into cup. Level off. Sift flour and salt together in bowl. Cut in Crisco with pastry blender until mixture forms particles slightly larger than grains of rice. Sprinkle with ice water, 1 tablespoon at a time. Toss gently with fork until all particles are uniformly moistened and will barely stick together. Shape mixture into a ball. Divide. Roll out each 1/2 on lightly floured pastry cloth.