6 tablespoonfuls Crisco
3/4 cupful sugar
1 lemon
3 eggs
1/2 cupful blanched powdered almonds
1/4 teaspoonful salt
Make short crust of Crisco, flour, salt, and water. Roll out thin, and
line Criscoed pie plate with piece of paste.
_For filling._ Cream Crisco and sugar together, add eggs well beaten,
almonds, salt, grated rind and one tablespoonful lemon juice. Mix well
and spread one-half of mixture on to pastry. Then cover with a layer
of pastry, the rest of mixture, and lastly cover with pastry. Bake in
a moderate oven until brown. Or the pastry may be rolled out, brushed
over with melted Crisco, the mixture spread over it, and rolled up
to form a roly-poly. Lay on a Criscoed tin and bake in moderate oven
until brown.
Sufficient for one large pie.