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Mom's Lemon Custard Pie Recipe

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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.

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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, 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 if desired. Store in the refrigerator. Yield: 6-8 servings.

Nutrition Facts: 1 serving (1 piece) equals 261 calories, 9 g fat (5 g saturated fat), 13 mg cholesterol, 167 mg sodium, 42 g carbohydrate, trace fiber, 2 g protein.

Mom's Lemon Custard Pie published in Reminisce Extra August 1993, p51

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