Cape May Lemon Pot Pie
|Lemons||3 (According To Size)|
|White sugar||1⁄2 Cup (8 tbs)|
|Molasses||1 1⁄2 Cup (24 tbs) (West Indies Variety)|
|Lard||1⁄2 Cup (8 tbs)|
|Flour||2 1⁄2 Cup (40 tbs)|
|Water||1 Cup (16 tbs)|
Slice lemons thinly, removing seeds, and combine with sugar, molasses, and water.
Cook in heavy boiler until mixture is syrupy, about 20 minutes.
Cut lard into flour and salt until well blended.
Add a few tablespoons water -€” just enough for a stiff dough.
Put out on lightly floured board.
Form dough into ball, then roll out until 1/4 to 1/8 inch thick.
Cut into diamond-shaped pieces, about 3 x 3 inches.
Drop these pieces into boiling syrup, sprinkle lightly with flour, and continue in layers until all of crust is covered by liquid, making last layer a layer of crust.
Bake in 350°F oven about 30 minutes, until top of crust is brown.
The syrup bubbles up and makes a delicious top.