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n o r t h i c a

l a r r y & r s q u o ; s . l e m o n . p i e

Chef Larry makes it simple and sweet in this house specialty.



  1. Begin filling by melting a heaping tablespoon of butter in one-and-a-half cups boiling water.
  2. Grate the yellow rind and squeeze the juice of one lemon.
  3. Combine one scant cup sugar, two tablespoons of flour (rounded full), and two egg yolks, and beat until light.
  4. Add fresh lemon rind, juice, boiling water, and three drops of vanilla extract to the beaten mixture.
  5. Make pie crust and add filling.
  6. Beat the whites of two eggs to a stiff froth with four tablespoons of sugar.
  7. When the crust is baked, cover the filling with the eggwhite froth.
  8. Return the pie to the oven and let the froth brown.

This recipe makes two small pies or one large one.


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Thin Orca Café


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