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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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My mother often made this pie back when we were growing up. You might say it's stood the test of time, because today it's still my 75-year-old brother's favorite! The beaten egg whites give it a delicate texture and make this custard pie quite unique! It's a great way to top off any meal. Ingredients:
1 cup sugar |
1 tablespoon butter, softened |
2 eggs, separated |
1 cup milk |
3 tablespoons king arthur unbleached all-purpose flour |
1/8 teaspoon salt |
1/4 cup lemon juice |
2 teaspoons grated lemon peel |
1 unbaked pie pastry (9 inches) |
whipped cream, lemon and mint, optional |
Directions:
1. Preheat oven to 325°. In a large bowl, beat sugar and butter until well blended. Add egg yolks, one at a time, beating well after each addition. Add milk, flour and salt; mix well. Stir in lemon juice and peel; set aside. In a small bowl, beat egg whites until stiff peaks form; gently fold into lemon mixture.
2. Pour into pie shell. Bake 1 hour or until lightly browned and a knife inserted near the center comes out clean. Cool. Garnish with whipped cream, lemon and mint if desired. Store in the refrigerator. Yield: 6-8 servings.
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