3/4 : c Water
3 : c Bread flour
1 : /2 tb Dry milk
1 : ts Salt
1 : /2 tb Butter
3/4 : c Lemon Yogurt
2 : tb Honey
1/2 : c Almonds, toasted & sliced
1 : tb Lemon peel
3 : tb Poppy seeds
2 : ts Lemon extract
2 : ts Yeast
0: Combine sugar, cornstarch, lemon rind, juice, egg yolks and milk in heavy saucepan; cook over medium heat until thick
1: Stir in butter (or margarine) and cool mixture to room temperature
2: Stir in sour cream and pour filling into baked pie shell
3: Cover with whipped cream and garnish with lemon twists
4: Store in refrigerator
5: Recipe By : Jo Anne Merrill From: File ftp://ftp
6: idiscover
7: co
8: uk/pub/food/mealmaster/recipes/mmdja006
9: zip