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The zesty flavor of Lemon Custard Pie, when served
at room temperature, will perk up a family menu.
Family Weekly Cookbook
MELANIE DE PROFT
Food Editor
Lemon Custard Pie
Pastry for a 1 -crust 9-in. pie
2 eggs
1 egg yolk
2 teaspoons grated lemon peel
cup sugar
1 14'j -oi. can evaporated milk
1 teaspoon lemon extract
1 gg white
Kew grains salt
2 tablespoons sugar
1. Line pie pan with pastry; set aside.
2. Beat the eggs, egg yolk, and lemon peel to
gether until blended. Beating constantly, gradu
ally add the a cup sugar. Add the evaporated
milk and lemon extract slowly, beating just
until blended.
3. Beat egg white and salt together until frothy.
Add the 2 tablespoons sugar gradually while
beating and continue to beat until stiff peaks
are formed,
4. Add custard mixture in small amounts to
beaten egg white, folding until blended after
each addition. Turn into pastry-lined pan.
5. Bake at 425F for 10 min.; reduce heat to
SOOT and bake 20 to 25 min., or until a knife
inserted halfway between center and edge of
filling comes out clean. Cool on a cooling rack.
One 9-in. pie
Family Weekly. March 31. lttl
Rhubarb Cream Pie
Pastry for a 1 -crust 9-in, pie
4 cups 1-in. rhubarb pieces
2 tablespoons butter
2 teaspoons grated orange peel
l'i cups sugar
2'i tablespoons cornstarch
' teaspoon salt
' cup whipping cream
5 egg yolks
6 drops red food coloring
3 egg whites
' teaspoon salt
6 tablespoons sugar
1. Line pie pan with pastry; bake and set aside
to cool.
2. Melt butter in a heavy saucepan. Add the
rhubarb, IVi teaspoons of the orange peel, and
1 cup of the sugar; cook over medium heat,
stirring frequently, until rhubarb is just ten
der, about 8 min.
3. Meanwhile, mix together the remaining '3
cup sugar, cornstarch, and 4 teaspoon salt.
Blend in the cream until mixture is smooth.
4. Remove rhubarb from saucepan with a slot
ted spoon; set aside. Stir cornstarch mixture
into liquid remaining in saucepan. Bring rap
idly to boiling, stirring constantly, and then
boil 3 min.
5. Vigorously stir about V4 cup of the hot mix
ture into the egg yolks, then blend into mixture
in saucepan. Cook over medium heat, stirring
constantly, until thick, about 3 min.
6. Blend in food coloring and rhubarb; cool.
7. When filling is cooled, beat egg whites, '
teaspoon salt, and remaining Va teaspoon orange
peel until frothy. Add 6 tablespoons sugar grad
ually, beating continually until stiff peaks are
formed when beater is lifted upright.
8. Turn filling into baked pastry shell; pile me
ringue lightly over pie filling, sealing meringue
to edge of pastry.
9. Bake at 350F for 15 min., or until meringue
is delicately browned. One 9-in. pie
Deep-Fried Apple Pies
Pastry for 2-crust pie
Lard, hydrogenated vegetable shortening,
or all-purpose shortening for deep frying
3 cups sliced pared tart apples (3 to 4)
Vi cup water
1 teaspoon lemon Juice
' cup sugar
Vt teaspoon ground cinnamon
', teaspoon ground nutmeg
Butter
1. Shape pastry into 2 balls. Using one ball at a
time, flatten on a lightly floured surface and
roll out Vs in. thick. Cut out rounds using a
3-in. cutter.
2. Start heating fat to 375F.
3. Meanwhile, put apples into a saucepan; add
the water and lemon juice. Cover tightly and
cook over low heat about 15 min., or until tender.
4. Remove apples from heat and drain. Lightly
mix in a blend of sugar, cinnamon, and nutmeg.
5. Place about 2 tablespoons apple mixture onto
each pastry round; dot with butter. Moisten
one-half of the edge of each round with water
to help form a tight seal. Fold the other half of
round over filling. Press edges together with a
fork. Be sure to seal tightly to avoid leakage of
filling while frying.
6. Lower pies into hot fat, adding only as many
as will float uncrowded one layer deep in fat.
Be sure that temperature of fat is maintained at
375F during frying.
7. Deep fry about 3 min., or until golden brown.
Turn pies as they rise to surface and several
times during cooking (do not pierce).
8. Remove with a slotted spoon and drain over
fat for a few seconds before removing to ab
sorbent paper.
9. Serve warm sprinkled with confectioners' su
gar. About IS pies
(Continued on page 11)
THE CHEESE COOKBOOK
Tantalizing Touches!
Dip into this cookbook for everything from tatty quickies
to hearty main dishti. The piquant flavor of cheese will
add just the right touch to souffle., moat sauces, and
salad dressings.
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