Lemon Pie

Ingredients

• 3 cupfuls All-purpose flour (For the crust, originally used in Paste No. 6.)
• 1 large cupful Butter (Originally butter, used in Paste No. 6.)
• 1/2 teaspoonful Baking powder (Originally used in Paste No. 6.)
• 3 tablespoonfuls Sugar (Originally used in Paste No. 6 and the filling.)
• 1/2 cupful Milk (Originally used in Paste No. 6.)
• 2 Soda crackers
• 2 Lemons
• 1 1/2 cupfuls Granulated sugar (Originally coffee sugar.)
• 2 Eggs
• 1 1/2 cupfuls Boiling water
• as needed Milk

Instructions

1. 1In a bowl, sift together 3 cupfuls of flour, 1/2 teaspoonful of baking powder, and 3 tablespoonfuls of sugar. Cut in 1 large cupful of butter until the mixture resembles coarse crumbs. Add 1/2 cupful of milk and mix until a smooth dough forms. The dough should be of medium stiffness.
2. 2Roll the soda crackers fine and place them in a bowl. Pour 1 1/2 cupfuls of boiling water over the crackers and cover with a plate. Let it cool. In a separate bowl, beat the 2 eggs. Add the cooled cracker mixture, 1 1/2 cupfuls of sugar, the grated rind of 1 lemon, and the juice of both lemons. Mix well.
3. 3Line a pie plate with the prepared crust. Pour the filling into the crust. Wet the edges of the crust with water. Cover the pie with the top crust (if using) or crimp the edges. Brush the top with milk. Bake in a preheated oven at 425°F (220°C) for 25 minutes, or until the crust is golden brown.