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 ready-to-bake perfect puff pastry. 6ozs Fether-Flake; i 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 ton to pi'event 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 Ernest Adams Ltd., Cake Shops and Agencies sell Fether Flake.— ]
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Bibliographic details
Grey River Argus, 7 October 1949, Page 2
Word Count
149Page 2 Advertisements Column 2 Grey River Argus, 7 October 1949, Page 2
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