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6
PeopleMedium
25 min
Published 1973
This is one of Mademoiselle Ray’s grandes spécialités–a near perfect balance between the acid tartness of the lemon and the richly sweet smoothness of the egg cream. (See discussion; menu with wines.)
Make the pie pastry (as described), roll it out about ⅛ inch thick and line a 9- or 10-inch lightly buttered French tart pan, preferably with removable bottom.