Louise Kelly
LEMON PIE
4 eggs, beaten to a creamwhites separately 2 cups of sugar 1 tablespoonful of flour 1 cup of milk Grated rind and juice of one large lemon 1 tablespoon of lard Cut the lard into flour with a knife and, when mixed, add a few spoons of ice water. This for the crust. Roll out and line pie pan.
Mix the sugar, yolks, lemon and milk and cook in double boiler about ten minutes.
Bake the crust a light brown on edge, remove from oven and fill with pie mixture, and return to oven for five minutes. Remove again and spread top with beaten whites. Brown in oven.
This is my first attempt on the typewriter. Very nice! I mean THE PIE is very nice.