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BOSTON BUTTERSCOTCH CREAM PIE
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Source: Kate Smith
| 2/3 cup | sifted Swans Down Cake Flour |
| 3/4 teaspoon | Calumet Baking Powder |
| 1/8 teaspoon | salt |
| 2 | eggs |
| 2/3 cup | sugar |
| 1 1/4 teaspoons | lemon juice |
| 1/4 cup | hot milk |
Sift flour once, measure, add baking powder and salt, and sift together three times. Beat eggs until very thick and light and nearly white (10 minutes). Add sugar gradually, beating constantly. Add lemon juice. Fold in flour, a small amount at a time. Add milk, mixing quickly until batter is smooth. Turn at once into lightly greased 8x8x2-inch pan and bake in moderate oven (350° F.) 25 to 30 minutes. Remove from oven and invert pan until cold, Split layer in half and fill with Butterscotch Filling. Sift powdered sugar over top.
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