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Ingredients
- 1 unbaked 9-inch pie shell
- 3 Tbsp. melted butter
- 2 eggs, separated
- pinch of salt
- 1 c. milk
- 1 c. sugar
- 2 Tbsp. flour
- zest and juice from 1 lemon
Method
- In a medium bowl, blend sugar and flour very well. Add melted butter and both egg yolks and make paste.
- Add salt, lemon zest, lemon juice (grate off zest, then squeeze out juice) and milk, blending well. Beat egg whites stiff and add last.
- Pour in a 9-inch unbaked pie shell and bake at 425° for 20 minutes. Reduce heat to 375° and continue baking for 10 to 20 minutes.
- Pie will fall as it cools.
- Serve room temperature if possible, otherwise, refrigerate.
