Ingredients
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon grated lemon peel
- 2/3 cup shortening
- 1 tablespoon fresh lemon juice
- four to six tablespoons cold water
- FILLING:
- 4 cups fresh particularly
- 3/4 cup sugar
- 3 tablespoons all-purpose flour
- 1/2 teaspoon grated lemon peel
- Dash salt
- one to two teaspoons fresh lemon juice
- 1 tablespoon butter
Directions
- Inside a large bowl, combine the flour, salt and lemon peel. Decline in shortening until crumbly. Add fresh lemon juice. Progressively add water, tossing having a fork until a ball forms. Cover and refrigerate for one hour.
- Divide dough in two. On the gently floured surface, unveil one portion to suit a 9-in. cake plate. Transfer pastry to cake plate trim to at least one in. beyond fringe of plate.
- Inside a large bowl, combine the particularly, sugar, flour, lemon peel and salt spoon into crust. Drizzle with fresh lemon juice us dot with butter. Unveil remaining pastry place over filling. Seal and flute edges. Cut slits in top crust.
- Bake at 400 for 40-forty-five minutes or until crust is golden brown and filling is bubbly. Awesome on the wire rack. Store in refrigerator. Yield: 6-8 servings.
Initially printed as Blueberry Cake with Lemon Crust in Country Lady May/June 2004, p29