Lemon Pie — I
2 lemons
3 eggs
2 table-spoons flour
12 ozs. powdered sugar
1 pint water
1 oz. butter
Grate the rind of the lemons. Pare off with a sharp knife all the white skin. Cut the lemons into very small pieces, removing all skin and pips. Put them in an enamelled saucepan. Add the sugar, flour and two-thirds of the grated rind and the water. When hot, stir in the beaten eggs. Remove from the fire when just below boiling point. Stir in the butter. When cold, pour into a tin lined with thin pastry. Cover with pastry and bake.