FOR THE PASTRY
1 cup Flour
1/2 tsp Salt
1/3 cup Shortening
1 Egg, slightly beaten
1 tsp Lemon Rind, grated
1 tsp Lemon Juice
FOR THE FILLING
3/4 cup Sugar
1/4 cup Cornstarch
1 cup Water
1 tsp Lemon Rind
1/3 cup Lemon Juice
2 Egg Yolks, slightly beaten
1 tsp Yellow Food Coloring
1/2 cup Cream Cheese
2 Egg Whites, beaten
1/4 cup Sugar
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FOR THE PASTRY:
Sift together dry ingredients. Cut in shortening. Blend in 1 slightly beaten egg, 1 ts. grated lemon rind and 1 ts. lemon juice. Prepare crust for a 8 or 9-inch pie pan. Save left over dough. Bake crust and left over dough (which has been put in separate pan) at 400 degrees for 12 to 15 minutes. Save extra dough that has been baked.
FOR THE FILLING
Cook first 7 ingredients, stirring constantly. Add cream cheese, blend well then cool. Beat 2 egg whites until soft mound form. Gradually add 1/4 cup sugar and beat until stiff peaks form. Fold into lemon filling. Pour into baked shell and sprinkle crumbled, left over crust on top of pie. Chill for 2 hours.
Source: Recipes Out of This World Women of St. Agnes Catholic Church Charleston, WV 1969
billspa@icanect.net
Recipe by: Eveleyn Sabataka
Posted to Bakery-Shoppe Digest by "Bill Spalding" <billspa@icanect.net> on Apr 13, 1998
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