Lemon Custard Pie

Nothing ends a meal better than a great pie. Pie recipes for old fashioned country favorites are found everywhere but this one, taken from an old Pennsylvania Dutch cookbook that is long out of print and out of copyright, is one that I’ve found to be simply delicious.

Lemon custard pie is a slightly tart, but still sweet ending to a meal that isn’t filling and is actually one of the more healthy desserts. It’s easy to make and can be topped with whipped topping or with meringue.

What you Need:

* 2 tablespoons flour
* ½ cup sugar
* 2 eggs, separated
* pinch of salt
* 1 lemon
* 1½ cups milk
* 1 pie shell

How To Make It:
Mix 2 tablespoons of flour with ½ cup sugar and a pinch of salt. Beat 2 egg yolks. Add the juice and grated rind of 1 lemon. Then add flour and sugar continuing to beat. Stir in 1½ cups milk and lastly fold in 2 egg whites beaten stiff, but not dry. Pour into unbaked pie shell. Bake in hot oven, 425 degrees for 15 minutes. Reduce heat to moderate 350 degrees and bake 15 minutes more.

One Response to Lemon Custard Pie

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