“mila’s very lemony pie”
Pies
I found this pie in my very old recipe- notebook.
<br />My husband’s cosine gave it to me maybe 20 years ago.
<br />I thought it must be beater because the white peat of the lemon is not removed.
<br />O, how wrong I was! The combination of fresh lemons, sugar, candied lemon peel, and lemon extract is amazing. The dough for the crust, with the very cold yeast mixture is very good; flaky and puffed at the same time.
<br />You may serve this pie for an afternoon tea, even for a weekend lunch or dinner dessert.
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