Presents

"Lemon Pie with Almond Pastry"

Recipe Source: 2003 Issue Recipes Plus Calendar Pies & Pastries Recipe File Serving Size: Makes 10 servings

Amount Ingredient Almond Pastry: 3/4 cup sliced almonds, lightly toasted, divided 1 1/2 cups all purpose white flour 3 tablespoons icing sugar 3/4 cup butter, cut in chunks 1/4 teaspoon almond extract Filling: 1 package lemon pie filling and dessert mix 3 eggs, separated 1/3 cup sugar

Preparation Instructions:

For pastry, reserve 2 tablespoons almonds for garnish; place remaining in food processor (or bowl) with remaining pastry ingredients. Process (or cut in with pastry blender) until well blended. Press evenly into 10 inch flan pan or 9 inch pie plate. Bake at 425 degrees 12 to 14 minutes or until lightly browned. Cool.

For filling, prepare lemon pie filling according to package directions using 3 egg yolks. Pour into pie shell. Prepare meringue with 3 egg whites and 1/3 cups sugar as directed on package. Spread over filling. Sprinkle with reserved almonds. Bake at 350 degrees 10 to 12 minutes. Cool Serves 10.

Per serving: 374 calories; 5.9 g protein; 19.6 g fat; 44.3 g carbohydrates; 1.1 g dietary fibre.

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