2 1/2 c sifted cake flour
1 tsp salt
2/3 c shortening
1/3 c cold water approx.
Filling:
2 tbsp butter
1 c sugar
3 eggs separated
3 tbsp flour
1/2 tsp salt
lemon juice and zest of 1 lemon
1 1/2 c hot milk
measure sifted flour, add salt and sift again. cut in shortening using a pastry blender or two knives. sprinkle with water, mixing lightly with fork. press into a ball. makes enough pastry for a 9 inch two crust pie or two shells. cream butter add sugar and egg yolks, beat until light and fluffy. stir in flour, salt, lemon juice, lemon zest (rind) and hot milk. fold in stiffly beaten egg whites
bake 400 approx 40 mins.
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