Monday, April 20, 2015


The day we went to Old Scottsdale while on vacation in Mesa, AZ, I saw a recipe in a cookbook in one of the speciality shops that looked interesting. This recipe called Pastel Limon (Lemon Pie) came from Billy, the Kid Cookbook. The subtitle said it contained recipes and folklore from Billy, the Kid Country. (Darn. I thought maybe it was a favorite of Billy, the Kid.)

I am always looking for Lemon Pie recipes and this one sounded like one I might want to try. This recipe was certainly different from any I have seen or tried. It formed two layers as it baked. Very delicious!

Pastel Limon (Lemon Pie)

1       tablespoon oil
2      tablespoons flour
1       cup light brown sugar
1/2   teaspoon baking powder
1       cup milk
2      eggs, separated
juice of 1 lemon (I used 3 tablespoons)
1       tablespoon grated lemon peel (I used dried lemon peel)
prepared pie crust

Preheat oven to 425 degrees F. 

Beat the egg whites til peaks forms.

Combine the flour, brown sugar, and baking powder in medium bowl.

Lightly beat the egg yolks with a fork.

Add the ingredients to the beaten egg whites and lightly stir with spoon or spatula.

Pour into prepared pie crust.

Bake for 10 minutes. Reduce oven temperature to 350 degrees F and continue baking for 45 more minutes. The pie will be raised in the center when you take it out of the oven
The center will sink as it cools.
Cool, then refrigerate til ready to serve. 

Serve topped with strawberries or raspberries.

I couldn't wait for the pie to cool in the refrigerator before we enjoyed a piece of it.

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