1 c Sugar
1/4 c Flour
1/4 c Butter or margerine, melted
1/8 ts Salt
2 Eggs, separated ( I whipped
-the whites first of all)
1 Lemon, juice and grated peel
-(I used 1/3 cup real-lemon)
1 c Milk (I used 1 percent)
1 Unbaked (9″) pie shell (I
-used the Pillsbury unfold
-kind)
Combine sugr, flour, butter or margerine, salt, and egg yolks in mixer
bowl. Beat until smooth. Beat in lemon juice and peel. Add milk, beating
slowly. In another mixer bowl, beat egg whites stiff, but not dry. Fold egg
whites into lemon mixture. Bake pie shell at 350 degrees for 5 minutes.
Pour in filling. Bake 40 minutes, or until filling is firm. When cut, there
will be a delicate cake on top of the pie mixture.
Personal notes: 1. The first thing I did was beat the egg whites and set
aside. 2. Then I did the pie shell and baked it for 5 minutes, then set it
aside. 3. Then I did everything else. But since I didn’t have a fresh
lemon, I substituted 1/3 cup real-lemon juice. Kenny said it needed more
lemon, so I’ll add 1/2 tsp lemon extract next time. i usually don’t have
fresh lemons on hand. 4. I used the Pillsbury unfold pie crust. This is
better than my home-made pie crust which resembles something that is
produced by Goodyear or Michelin. 5. I was able to remove it from the oven
at about 30 minutes. I checked the center with a knife, and it came out
clean.
I served this with a generous helping of Cool Whip, but whipped cream, the
real stuff, would be better. And there are no more leftover pieces of pie.
I just polished off the very last one. This is a perk that comes with being
the last one to go to bed at night…you get to eat the good stuff left in
the fridge.
Yields
1 Servings