“It took MJ one hour forty-seven minutes and three old-fashioneds to eat the entire anniversary pie herself. All that remained in the empty tin were a few smudges of lemon cream sprinkled with flakes of crust, but her stomach didn’t seem to mind the alarming influx of calories.” ~Luck, Love & Lemon Pie by Amy E. Reichert
Lemon Custard Pie
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
- Preheat oven to 325 degrees F. In a large bowl, beat sugar and butter until well blended. Add egg yolks, one at a time, beating well after each addition. Add 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 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.