Lemon Custard Pie ala Lincoln
Recipe: #25623
February 09, 2017
Categories: Desserts, Eggs, Lemon, Easter, July 4th, Labor Day, Mothers Day, Oven Bake, Vegetarian, Pies, Kosher Dairy, more
"Lincoln liked this recipe"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (120.1 g)
- Calories 245.1
- Total Fat - 7.9 g
- Saturated Fat - 4.1 g
- Cholesterol - 118.8 mg
- Sodium - 167.4 mg
- Total Carbohydrate - 39.3 g
- Dietary Fiber - 0.4 g
- Sugars - 35.6 g
- Protein - 5.4 g
- Calcium - 67.1 mg
- Iron - 0.6 mg
- Vitamin C - 4.7 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Preheat oven to 325°.
Step 2
In a large bowl, beat sugar and butter until well blended.
Step 3
Add egg yolks, one at a time, beating well after each addition.
Step 4
Add milk, flour and salt; mix well.
Step 5
Stir in lemon juice,extract and peel; set aside.
Step 6
In a small bowl, beat egg whites until stiff peaks form; gently fold into lemon mixture. Pour into pie shell.
Step 7
Bake 1 hour or until lightly browned and a knife inserted near the center comes out clean.
Tips
No special items needed.
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