The crust worked out great. It was super flaky and delicious.
The filling didn’t work quite so well.
Honestly, I wasn’t really sure what to expect with the filling. It isn’t a cream pie. It isn’t a custard pie.
The sugar, salt and flour combine to make a custard-ish filling. But it isn’t cooked, so it isn’t really a custard. It felt a little grainy in my opinion.
The lemon slices were also a little strange. The did add some lemon flavor, but not a whole lot. And then you had to eat whole lemon slices.
Maybe it’s me - but I don’t love eating lemon peel - even when it is cooked.
It also felt as though there was not enough of the filling to fill the crust. The pie was kind of flat.
And, the sugar sprinkled over the top burned pretty quickly. Perhaps it should be added later. . .
Apparently this recipe won a $7500 prize. In the fifties that would have been a huge prize. But I just don’t see it.
We didn’t even really eat any of it. Really just a taste each, then it got thrown away.
$7500 TWO CRUST SLICE O’ LEMON PIE
2 Cups Sifted Flour
1 Teaspoon Salt
2/3 Cup Shortening
6-7 Tablespoons Water
LEMON FILLING
1 1/4 Cups Sugar
2 Tablespoons Flour
1/8 Teaspoon Salt
1/4 Cup Soft Butter
3 Eggs
1 Lemon, Grated Rind
1 Lemon, Sliced Thin
1/2 Cup Water
Sift together 2 cups flour and 1 teaspoon salt. Cut in shortening until particles are the size of small peas. Sprinkle with water, tossing with a fork until the dough is moist enough to hold together. Form into two balls. Roll out one ball of pastry on a floured board to a circle 1 inch larger than 8 inch pie pan. Fit loosely into pie pan. Combine sugar, salt and flour. Blend in butter and mix thoroughly. Reserve 1 teaspoon egg white. Combine remaining eggs into sugar mixture. Blend until smooth. Add grated lemon rind, water and lemon slices. Blend well. Pour into pie crust. Roll out remaining pastry and fit over pie pan. Cut slits to allow steam to escape. Fold edge of top crust under lower crust. Seal and flute edges. Brush with egg white and sprinkle with granulated sugar. Bake in a 400 degree oven for 30 to 35 minutes.
Comments