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Name: Lemon Pie
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 2 c Flour; 125 g Butter; (1 stick + 1 Tabls); 50 g Margerin; (1/4 cup- together; 1 ts Baking Powder; 2 Tabls Sugar; 1 Egg; 1/4 c Lemon juice; 1 1/2 c Water; 1/4 c Sugar; 2 Eggs Seperated; 2 tb (Full) Corn flour; Lemon; 3 tb Sugar; ( for the egg whites)

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INGREDIENTS

DOUGH
2 c Flour
125 g Butter; (1 stick + 1 Tabls)
50 g Margerin; (1/4 cup- together
1 ts Baking Powder
2 Tabls Sugar
1 Egg
LEMON FILLING
1/4 c Lemon juice
1 1/2 c Water
1/4 c Sugar
2 Eggs Seperated
2 tb (Full) Corn flour; Lemon
3 tb Sugar; ( for the egg whites)

Servings

INSTRUCTIONS

Source: From my mother with love & more, Dough/Rachel Pistol, Lemon filling/Rina. Dough: In ther food processor put all ingredients - but the egg. Work it till it resemble crumbs, Add the egg and continue to work till it become a ball. Never over mix it. Spray 26 cm pie dish with a little with Pam, Or brush lightly with butter, Spread with your hands the dough , prick with a fork all over the dough.Cover with nylon spread ,and put in refrigerator for 15 minute or more.<<<>>> Lemon Filling: In a saucepan mix together , Lemon,Water,Sugar, And corn flour. Mix all the time and bring to boil . Boil just for another few seconds, take off the stove. Add the egg yolk one at a time , mixing all the time till well blended.Cover with the lid to prevent thick skin on top. Cool slightly. Note: You can taste and decide if you want to have it more sweet. In a bowl Beat the white with Sugar till stiff . Take part of the stiff white into the Lemon pudding, and with a hand whisker mix it very gently, Pour and continue to mix gently the pudding into the whites. (This is very important to do, so you will not break the lightness of the pudding.) and then pour it all to the prepared pie dish. See<<<>>> Bake in preheated 325F for 35 - 45 minutes or until nicely gold in color. Turn off oven, Open slightly the door and cool the pie 15 minutes in the oven before turning out on the rack. <<<>>> When you start to prepare the pudding, Preheat the oven 350F hot oven, and then bake for 5 minutes the dough, Reduce heat to 325 F and continue as written above. Posted to JEWISH-FOOD digest Volume 98 #018 by Zvi&Rina perry on Jan 10, 98

NOTES

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Lemon Pie

DOUGH
2 c Flour
125 g Butter; (1 stick + 1 Tabls)
50 g Margerin; (1/4 cup- together
1 ts Baking Powder
2 Tabls Sugar
1 Egg
 LEMON FILLING
1/4 c Lemon juice
1 1/2 c Water
1/4 c Sugar
2 Eggs Seperated
2 tb (Full) Corn flour; Lemon
3 tb Sugar; ( for the egg whites)

Source: From my mother with love & more, Dough/Rachel Pistol, Lemon  filling/Rina.    Dough: In ther food processor put all ingredients - but the egg. Work it  till it resemble crumbs, Add the egg and continue to work till it become a  ball. Never over mix it.    Spray 26 cm pie dish with a little with Pam, Or brush lightly with butter,  Spread with your hands the dough , prick with a fork all over the  dough.Cover with nylon spread ,and put in refrigerator for       15    minute or more.<<<<NOTE>>>>    Lemon Filling: In a saucepan mix together , Lemon,Water,Sugar, And corn  flour. Mix all the time and bring to boil . Boil just for another few  seconds, take off the stove.    Add the egg yolk one at a time , mixing all the time till well  blended.Cover with the lid to prevent thick skin on top. Cool slightly.  Note: You can taste and decide if you want to have it more sweet.    In a bowl Beat the white with Sugar till stiff . Take part of the stiff  white into the Lemon pudding, and with a hand whisker mix it very gently,  Pour and continue to mix gently the pudding into the whites. (This is very  important to do, so you will not break the lightness of the pudding.) and  then pour it all to the prepared pie dish. See<<<<Note>>>>    Bake in preheated 325F for 35 - 45 minutes or until nicely gold in color.  Turn off oven, Open slightly the door and cool the pie 15 minutes in the  oven before turning out on the rack.    <<<<NOTE>>>> When you start to prepare the pudding, Preheat the oven 350F  hot oven, and then bake for 5 minutes the dough, Reduce heat to 325 F and  continue as written above.    Posted to JEWISH-FOOD digest Volume 98 #018 by Zvi&Rina perry  <pzvi@netvision.net.il> on Jan 10, 98

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Nutrition

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Serving Size: 1 Serving (122g)
Recipe Makes: 8 -12

Calories: 222
Calories from Fat: 9 (4%)

Amt Per Serving		% DV

	Total Fat 1g	1 %
	Saturated Fat 0.3g	1 %
	Monounsaturated Fat 0.3g
	Polyunsanturated Fat 0.2g
Cholesterol 26.4mg		8 %
Sodium 55.7mg		2 %
Potassium 68mg		2 %
Total Carbohydrate 48.9g		14 %
	Dietary Fiber 1.1g	4 %
	Sugars, other 47.8g
Protein 4.7g		7 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 222

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