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Lemon Custard Pie




Source of Recipe


Best of Country Pies ® 2001 Rieman Publications


List of Ingredients




1 T butter or margarine, softened
1 c sugar
3 T all purpose flour
1/8 t salt
2 eggs, separated
1 c milk
1/4 c lemon juice
peel of 1 medium lemon
1 unbaked 9" pastry shell
whipped cream (optional)



Recipe



Using a spoon, cream butter and sugar in a bowl until well mixed.
Add flour, salt, egg yolks, and milk, Mix well. Add lemon juice
and peel. Mix well. Set aside. In a small bowl, beat egg whites
until stiff peaks form, gently fold into lemon mixture. Pour into
pastry shell. Bake @325 degrees F for 1 hour or until lightly
browned and knife is inserted near the center comes out clean. Cool
on a wire rack for 1 hour. Store in refrigerator. Garnish with
whipped cream if desired. Yield 6 to 8 servings