Lemon Pie In Walnut Shell
|Corn oil||1⁄4 Cup (4 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Milk||3⁄4 Cup (12 tbs)|
|Milk powder||1⁄2 Cup (8 tbs)|
|Yogurt||1 Cup (16 tbs)|
|Heavy cream||1⁄4 Cup (4 tbs), whipped|
|Walnuts||1⁄2 Cup (8 tbs), ground|
|Corn germ oil||1⁄2 Cup (8 tbs)|
To make filling, mix honey and arrowroot, then add oil, lemon juice, egg yolks, rind, milk, and milk powder, cooking until thickened.
Fold in yogurt and whipped cream.
Spoon into baked pie shell and refrigerate for several hours.
Shell: combine walnuts, oil, and honey.
Press into pie plate.
Bake for 8 minutes in a 400° oven.