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Ohio Lemon Pie

        

      2    CRUST PASTRY

    2/3 c  butter flavored shortening

           -plus 2 TBSPs

      2 c  unbleached flour

      1 t  salt

      4 T  cold water,up to 5 TBSP

           FILLING

      2    lemons,very fresh - soft

           rind required

      2 c  sugar

      4    eggs

PASTRY - Cut shortening into flour & salt until resembles fine peas.

Add cold water & mix with fork until pastry forms a ball.  Diide in

half, roll out one half & line pie plate. Roll out remaining half for

top crust.

 

FILLING Slice lemons as thin as paper, rind & all.  Place in bowl &

pour sugar over them.  Mix until lemons are coated with sugar.  Let

stand 2 hours or more.  Parepare pastry for double crust.  Mix lemon

mixture with eggs.  Mix well.  Pour lemon filling mixtue into pastry

lined pie plate. Place second crust over filling mixture.  Flute edges

to seal.  Cut slits into top crust in shape of lemons for steam to

escape.

 

Bake at 450 degrees for 15 minutes, reduce heat to 350 degrees and bake

approximately 1 hour or until knife inserted into pie comes out clean.

Crust will be browned & filling may begin to bubble through slits in

top crust.  Place foil or cookie sheet in bottom of oven to catch drips

or oven will be a mess!!

 

Illinois State Fair











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