Recipe - Lemon-Topped Mince Pie

1 cup Pillsbury's Best All Purpose
Flour*, sifted
One half teaspoon Salt
1/3 cup Shortening
3 tablespoon Cold water

MINCEMEAT FILLING
9 ounce Pkg dry mincemeat; broken
into pieces
2 tablespoon Sugar
1 cup Water
2 tablespoon Funsten's Walnuts; chopped

LEMON TOPPING
2 tablespoon Butter
2/3 cup Sugar
2 tablespoon Flour
2 Egg yolks
1 tablespoon Grated lemon rind
2 tablespoon Lemon juice
Three fourths cup Milk
2 Egg whites

Sift together Pillsbury's Best All Purpose Flour and salt into mixing bowl.
Cut in shortening until particles are the size of small peas. Sprinkle 3 to
4 tablespoons cold water over mixture while tossing and stirring lightly
with fork. Add water to driest particles, pushing lumps to side, until
dough is just moist enough to hold together. Form into ball. Flatten to
1/2inch thickness; smooth edges. Roll out on floured surface to a circle 1
One half inches larger than inverted 9inch piepan. Fit loosely into piepan.
Fold edge to form a standing rim; flute. Do not bake. Mincemeat Filling:
Combine dry mincemeat (if desired, 2 cups prepared mincemeat may be
substituted for dry mincemeat mixture), sugar and water in small saucepan.
Bring to a rolling boil; boil 1 minutes. Cool. Stir in 2 tablespoons
chopped walnuts. Turn into pastrylined pan. Pour topping over mincemeat.
Bake in moderate oven (350 degrees) 45 to 50 minutes. Cool. Lemon Topping:
Combine butter, sugar and flour; mix well. Blend in egg yolks.Stir in
grated lemon rind, lemon juice, and Three fourths cup milk. Beat egg whites until
soft peaks form; fold gently into mixture.

NOTES : "Senior Winner in Pillsbury's 8th Grand National Recipe and Baking
Contest by Miss Wetona L. Crawford, Pleasant Hill, California. Adapted by
Ann Pillsbury."

Recipe by: Best Loved Foods of Christmas, Pillsbury, undated booklet

Posted to MCRecipe Digest V1 #877 by NGavlak@aol.com on Oct 31, 1997