1 1/2 teaspoons sea salt
1/8 teaspoon pepper
2 tablespoons chopped onion
3 tablespoons chopped celery
1 teaspoon minced clove garlic
1 dash crushed red pepper
1 teaspoon lemon pepper
1 teaspoon dried sage
1 dash ground black pepper
1 cup tarta or custard
1 recipe pastry for a 9 inch double crust pie
2 eggs
1 tablespoon lemon juice
Brush the bottom of a medium saucepan with boiling water and place over medium heat, stirring constantly, until it begins to bubble. Stirring constantly, slowly pour in 4 tablespoons of lemon juice. Bring to a boil, stirring constantly, boil for about 1 minute. Boil gently, stirring constantly, for about 40 minutes. Remove from heat, covered, and stir in salt and pepper. Return to a boil, stirring constantly. Cover and simmer for about 30 minutes, stirring occasionally. Stir in lemon pepper and sage. Cover and let simmer 10 minutes, stirring occasionally. Remove from heat. Place bread cubes on bottom of 3 glasses pies. Roll out pastry and place on serving platter. Remove from oven and microwave egg on baking sheet until set. Turn pie over and add lemon juice. Cover and continue to simmer over low heat for 20 minutes. Serve immediately or chill in refrigerator. Store pie in an airtight container in the refrigerator.
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