Title: Lemon Cream Pie
Categories: Pie Dessert
Yield: 4 Servings

Text

One teacup powdered sugar, one tablespoon butter, one egg, juice and grated rind of one lemon, one teacup boiling water, one tablespoon cornstarch dissolved in cold water; stir the cornstarch into the hot water; add the butter and sugar well beaten together; when cold add the lemon and beaten egg.

Bake in open tart without top crust.

Entered by Carolyn Shaw 4/96 The Dunkard-Dutch Cookbook @1965 BSN 911-410-10-4

previous

next