| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Pies, Cakes & des |
8 |
Servings |
INGREDIENTS
| 2 |
|
Egg yolks |
| 1 |
c |
Sugar |
| 2 |
tb |
Butter; softened |
| 3 |
tb |
Lemon juice |
|
|
Grated rind of 1 lemon |
| 1/4 |
c |
Flour |
| 1 |
c |
Milk |
| 2 |
|
Egg whites |
| 1 |
|
9-inch pie shell; uncooked |
INSTRUCTIONS
In large bowl, beat egg yolks and sugar until thick. Beat in the butter,
lemon juice and lemon rind. Beat in the flour. Add milk and mix well. In a
separate bowl, beat the egg whites until stiff peaks form. Fold the egg
whites in the batter. Pour batter into the pie shell and bake at 350F
degrees for 55-60 minutes, until the pie is set and browned on top. Cool
completely before cutting.
NOTES : A graham cracker crust also works quite well.
Recipe by: Peggy Flentie, Jubail, KSA Posted to MC-Recipe Digest V1 #688 by
Creedenite@aol.com on Jul 24, 1997
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