Post by Loupy on Nov 19, 2011 17:45:03 GMT -7
Mom's Lemon Custard Pie
Photo by: Taste of Home
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, Kearney, Nebraska
6-8 Servings
Prep: 20 min.
Bake: 1 hour
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
In a large bowl, beat sugar and butter until well blended.
Add the egg yolks, one at a time, beating well after each addition.
Add the 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.
Pour into pie shell. Bake at 325° for 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.
Nutrition Facts:
261 calories
9 g fat
5 g saturated fat
13 mg cholesterol
167 mg sodium
42 g carbohydrate
trace fiber
2 g protein
Originally published as Mom's Lemon Custard Pie in Reminisce Extra August 1993, p51
Photo by: Taste of Home
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, Kearney, Nebraska
6-8 Servings
Prep: 20 min.
Bake: 1 hour
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
In a large bowl, beat sugar and butter until well blended.
Add the egg yolks, one at a time, beating well after each addition.
Add the 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.
Pour into pie shell. Bake at 325° for 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.
Nutrition Facts:
261 calories
9 g fat
5 g saturated fat
13 mg cholesterol
167 mg sodium
42 g carbohydrate
trace fiber
2 g protein
Originally published as Mom's Lemon Custard Pie in Reminisce Extra August 1993, p51
