Amish Lemon Pie RecipeOrigin: Amish Period: Traditional |
Ingredients:
450g sifted plain flour 
Amish Lemon Pie Preparation:Method:Sift the self-raising flour and salt into a bowl. Cut in the butter using two knives (or use your fingers) until the mixture resembles fine breadcrumbs. Sprinkle with a little water and bring the dough together into a ball (add just enough water to bring everything together). Wrap the pastry in clingfilm and place in the fridge for 10 minutes. At the end of this time, cut the pastry into 2 halves. Roll out one half of the pastry si it's large enough to form a 22cm pie shell (you will have two of these. Meanwhile cream together the butter, sugar and egg yolks. Beat until light and fluffy then stir-in the flour, salt, lemon zest, lemon juice and milk. Now beat the egg whites until stiff and fold into the lemon mixture. Use to fill your pe-prepared pie shell and place in an oven pre-heated to 190°C and bake for about 40 minutes, or until the pie is nicely golden. Allow to cool and serve with a dollop of cream. |
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