FETHER-FLAKE’S LEMON PIE TREAT . . . EASY TO MAKE . . . GRAND TO EAT! A really luscious Lemon Pie . . . that’s something every man will hurry home to, especially when it is prepared with Fether-Flake, the readyto- bake perfect puff pastry. 6ozs Fether-Flake; | pint water; 1 tablespoon butter; 1 good tablespoon cornflour; 1 lemon (grated rind and juice); 3 tablespoons sugar; 2 eggs; yolks and whites separated. METHOD: Line open tart tin with Fether-Flake. Prick with fork. Place slice of stale bread on top to prevent rising. Bake in good oven 20 minutes. Boil water, butter, sugar and lemon rind’ in saucepan. Add cornflour mixed with lemon juice, add beaten yolks and cook for two or three minutes. Pour into pastry case. Beat whites stiffly, add 2 tablespoons sugar; pile on top of tart. Bake pale brown in cool oven about 'quarter, hour. Only Erpost Adams Ltd., Cake Shops and Agencies sell FetherFlake.
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Greymouth Evening Star, 22 September 1949, Page 2
Word Count
148Page 2 Advertisements Column 2 Greymouth Evening Star, 22 September 1949, Page 2
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