Recipe - Lemon Blossom Pie With Tall N Tender Meringue

One half pound Sweet butter
1 One half cup Sugar
4 Eggs; separated
2/3 cup Lemon juice
2 tablespoon Grated lemon rind
3 cup Cake flour
4 teaspoon Baking powder
1 cup Milk
Pinch of salt
1 cup Black walnuts; chopped
One fourth cup Water

Our favorite loaf for tea; serve with lots of sweet butter. 2 loaves
Preheat oven to 350~. Butter 2 loaf pans 9 x 5 x 3 inches with 3
tablespoons of the butter. In a mixing bowl cream together remaining butter
and 1 cup of the sugar. Beat in the egg yolks, one at a time, then stir in
1/3 cup of the lemon juice, and the grated lemon rind. Combine cake flour
with baking powder. Add one third of the flour mixture to the creamed
butter and sugar. Then add half of the milk, another third of the flour,
remaining milk and remaining flour. Do not overmix. In another bowl beat
the egg whites and pinch of salt together until stiff but not dry. Fold
beaten egg whites and black walnuts gently into the batter. Pour batter
into the prepared pans. Bake on the middle rack of the oven for 4550
minutes, or until a cake tester inserted in the center of a loaf comes out
clean. Cool bread slightly, remove from pans, and cool completely on a
rack. Boil the remaining 1/3 cup of the lemon juice, water and the
remaining One half cup sugar together in a small saucepan for 2 minutes. Drizzle
the lemon syrup over the tops of the cooled loaves and let them set until
completely cool before wrapping.
Posted to EATL Digest 8 October 96

Date: Wed, 9 Oct 1996 03:44:25 0500

From: LD Goss ldgoss@METRONET.COM