Lemon Pastry

Page 94

(1 review)

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Recipe Review

This crust was outstanding. It is a lemon juice & egg-enriched pastry, and is so tender and flaky. I didn't use a food processor or mixer to make it, just put it together by hand, and it was a snap. Just keep it cold, and you'll be all set.

I used it when I made the Salmon-Wild Rice Pot Pie from the same book and it was perfect in that recipe. It would be a great pot pie crust with just about any filling.

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