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Title: Memphis Lemon Pie
Categories: Regional Pie
Yield: 1 Servings
| 1/2 | c | Butter |
| 16 | oz | Light brown sugar |
| 5 | Eggs, slightly beaten | |
| 1/4 | c | Fresh lemon juice |
| 3 | oz | Softened cream cheese |
| 1/2 | ts | Almond flavoring |
| 4 | tb | Drambuie liqueur, divided |
| 2 | Unbaked pie shells | |
| 1 | c | Heavy cream, whipped |
Combine melted butter with brown sugar. Add eggs. Blend in lemon juice and cream cheese. Add almond flavoring. Beat all ingredients until smooth. Add first 2 tablespoons of Drambuie. Divide filling into two pie shells and bake at 350 degrees for 1 hour. Cool. Before serving, combine heavy cream with remaining 2 tablespoons of Drambuie and whip. SErve pie in slices with a dollop or two of whipped cream.
From: last week's newspaper. My husband and I live on a farm about 20 miles
east of Memphis From: Pamela Morrisson From: Jim Weller Date: 10-19-97 (21:15) The Once And
Future Legend (1) Cooking
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