FRENCH LEMON PIE
1 c. sugar
3 Tbsp. flour
1 c. light corn syrup
2 Tbsp. butter or margarine,
2 tsp. grated lemon rind
3 Tbsp. lemon juice
1 lemon, thinly sliced
Prepare pastry shell in a 9 or 10-inch pie plate; chill.
Mix sugar and flour in a large bowl. Add eggs, syrup and
melted butter; beat with rotary beater until well mixed. Stir
in lemon rind and juice. Pour mixture into unbaked pastry
shell. Arrange lemon slices on top. Bake on lower shelf of
moderate 375 degrees oven for 45 minutes or until center is almost
set, but still soft. Cool thoroughly on wire rack before
slicing. This is a recipe from our database at Cookbooks On/Line!
Accuracy is believed to be good, but is not guaranteed.
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