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Ingredients
- juice and grated rind of 1 lemon
- 2 egg yolks (reserve whites for meringue)
- 1 c. sugar
- 3 Tbsp. sugar
- pinch of salt
- 1 pt. milk
- 1 (9-inch) unbaked pie shell
Method
- Mix flour, salt and sugar together.
- Add 1/2 cup of milk and egg yolks and stir well.
- Add lemon rind and juice and rest of milk.
- Pour immediately into unbaked pie shell.
- Bake until custard is set and crust is browned at 425° for 10 minutes and 375° for 50 minutes.
- Remove and add meringue as follows: 2 egg whites plus 2 Tbsp. sugar.
- Beat egg whites at highest mixer speed.
- Add sugar at lowest mixer speed.
- Bake combination about 8 1/2 minutes.
