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5* NB: Mom's Lemon Custard Pie

Source of Recipe

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5* NB: Mom's Lemon Custard Pie

Reminisce Extra August 1993
37 reviews rate this recipe 5 Stars!
Prep: 20 min. Bake: 1 hour
Yield: 6-8 servings.

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. —Jeannie Fritson, Kearney, Nebraska

Ingredients:
• 1 cup sugar
• 1 tablespoon butter, softened
• 2 eggs, separated
• 1 cup milk
• 3 tablespoons 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.

1 serving (1 piece) equals 261 calories, 9 g fat (5 g saturated fat), 13 mg cholesterol, 167 mg sodium, 42 g carbohydrate, trace fiber, 2 g protein.