Mom's Lemon Custard Pie
My mother often made this lemon 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
Vegetarian
∙ Serves 6-8
Produce
- 2 tsp Lemon, zest
Refrigerated
- 2 Eggs, large
Condiments
- 1/4 cup Lemon juice
Baking & Spices
- 3 tbsp All-purpose flour
- 1/8 tsp Salt
- 1 cup Sugar
- 1 Whipped cream
Bread & Baked Goods
- 1 Unbaked pie pastry (9 inches)
Dairy
- 1 tbsp Butter
- 1 cup Milk
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