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1 c. sugar 1 Tbsp. butter, softened 3 Tbsp. all-purpose flour 1/8 tsp. salt 2 eggs, separated 3 1/2 c. milk 1/4 c. fresh lemon juice peel of 1 lemon 1 unbaked 9-inch pie shell whipped cream (optional) Using a spoon, cream sugar and butter 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 pie shell. Bake at 325 degrees for 1 hour or until slightly brown and a knife inserted in center comes out clean. Cool. Garnish with whipped cream if desired. Yield: 6 to 8 servings. Important to beat egg whites separately. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |