Title: Lemon Drop Pie
Categories: Pie
Yield: 1 Servings

		Pastry for a 1-crust deep dish 9-inch pie
1	c	Sugar
3	tb	Flour
1/4	ts	Mace; plus extra for top of pie
1/8	ts	Salt
2		Eggs
1/4	c	Fresh lemon juice
1	tb	Plus 1 teaspoon grated lemon zest
2	c	Whole milk
		Topping; (recipe follows)

Roll out the pastry until thin and use it to line a 9-inch, deep- dish pie pan. Set aside.

Fill the bottom of a double boiler half-full with hot water and bring to a simmer. Meanwhile, whisk together the sugar, flour, mace and salt. Set aside.

In the top of the double boiler, beat the eggs thoroughly. Gradually whisk in the lemon juice and zest. Blend in the flour mixture gradually, until the mixture is smooth, then gradually add the milk. Place the double boiler atop the simmering water. Cover and cook over low heat for 25 minutes, stirring now and then with a rubber spatula. The, pudding will thicken and be puffy-looking when done. Remove from heat and allow to cool 10 minutes.

Preheat the oven to 425 F.

Transfer the partially cooled filling to the unbaked shell. Evenly drop by heaping tablespoonfuls 16 dollops of the topping on the pie, spacing them about 1 inch apart.

Sprinkle a bit more ground mace on top. Bake the pie at 425 F for 10 minutes, then lower oven heat to 350 F and continue baking the pie 30 minutes longer, or until the top of the pie is a deep golden brown and a bit puffy. Remove from the oven to a rack and cool thoroughly before cutting into wedges. Makes 8 servings.

Topping: In a mixer bowl, beat 1/4 cup room temperature butter, then gradually add 1/2 cup sugar and 1 teaspoon vanilla extract. Continue beating until the mixture is fluffy, about 1 minute. In a measuring cup, combine 1/2 cup plus 2 tablespoons flour, 1/2 teaspoon baking soda and teaspoon salt. Add the flour mixture to the butter-sugar mixture alternately with 1/4 cup whole milk, beginning and ending with flour. (This can be made ahead and refrigerated until needed.)

Per serving: Cal 450 (38% fat) Fat 19 g (8 g sat) No fiber Chol 79 mg Sodium 461 mg Carbs 64 g Calcium 96 mg From: Bobbie Beers Date: 05-10-98 (14:23) The Once And Future Legend (1) Cooking

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