-DOUGH-
2 c Flour
125 g Butter; (1 stick + 1 Tabls)
50 g Margerin; (1/4 cup- together
-it comes out 175 gr. 1 3/4
-cups)
1 ts Baking powder
2 Tabls Sugar
1 Egg
LEMON FILLING
1/4 c Lemon Juice
1 1/2 c Water
1/4 c Sugar
2 Eggs Seperated
2 tb (Full) Corn flour; Lemon
-Pudding, or Vanilla
-pudding, (Not instant)
3 tb Sugar; ( for the egg whites)
Source: From my mother with love & more, Dough/Rachel Pistol, Lemon
filling/Rina.
Dough: In ther food processor put all ingredients – but the egg. Work it
till it resemble crumbs, Add the egg and continue to work till it become a
ball. Never over mix it.
Spray 26 cm pie dish with a little with Pam, Or brush lightly with butter,
Spread with your hands the dough , prick with a fork all over the
dough.Cover with nylon spread ,and put in refrigerator for
15 minute or more.NOTE
Lemon Filling: In a saucepan mix together , Lemon,Water,Sugar, And corn
flour. Mix all the time and bring to boil . Boil just for another few
seconds, take off the stove.
Add the egg yolk one at a time , mixing all the time till well
blended.Cover with the lid to prevent thick skin on top. Cool slightly.
Note: You can taste and decide if you want to have it more sweet.
In a bowl Beat the white with Sugar till stiff . Take part of the stiff
white into the Lemon pudding, and with a hand whisker mix it very gently,
Pour and continue to mix gently the pudding into the whites. (This is very
important to do, so you will not break the lightness of the pudding.) and
then pour it all to the prepared pie dish. SeeNote
Bake in preheated 325F for 35 – 45 minutes or until nicely gold in color.
Turn off oven, Open slightly the door and cool the pie 15 minutes in the
oven before turning out on the rack.
NOTE When you start to prepare the pudding, Preheat the oven 350F
hot oven, and then bake for 5 minutes the dough, Reduce heat to 325 F and
continue as written above.
Yields
8 -12