Ingredients
- 1 (9-inch) deep dish pie crust, I use Marie Callender's frozen. No need to defrost. No need to prebake
- 1 1/2 cups sugar
- 2 tablespoons butter, melted
- 1/3 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon grated lemon peel, I usually add more
- 5 tablespoons fresh lemon juice, please use fresh
- 3 eggs, separated
- 1 1/4 cups milk, I use 2%
How to Make
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Step 1: Put rack on lowest position in oven. Preheat oven to 375.
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Step 2: In a medium bowl, stir together melted butter and sugar. Stir in flour, salt, lemon peel and lemon juice.
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Step 3: In a small bowl, beat egg yolks with milk until well blended, stir into lemon mixture.
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Step 4: In another medium sized bowl, beat egg whites with an electric mixer until they hold distinct but moist peaks. Gently fold egg whites into lemon mixture. (Don't mix it too much.).
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Step 5: Pour filling into pie crust. *I always end up with more filling than will fit in the pie crust so I put it in a couple ceramic ramekins and cook it along with the pie.
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Step 6: Bake on the lowest rack of the oven until the top is browned and the center jiggles only slightly when pan is gently shaken (45-55 minutes). If the crust begins to brown excessively, drape it with foil.
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Step 7: Let cool before serving. But it's good warm too! Yummy with whipped cream.
We hope you enjoy this recipe!
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