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- As the dessert bakes a cake-like topping forms over the lemon filling
Serves/Makes:6 or more
- 1 9 inch unbaked pie crust
- 1-1/2 cups (350 ml) sugar
- 2 tbsp (30 ml) butter or margarine, melted and cooled
- 1/3 cup (80 ml) all-purpose flour
- 1/4 tsp (1 ml) salt
- 1/2 tsp (2 ml) grated lemon peel
- 5 tbsp (70 ml) lemon juice
- 3 large eggs, separated
- 1-1/4 cups (300 ml) milk
- On a lightly floured board, roll pastry into an 11 1/2 inch round.
- Fit into a 9 inch pie pan; trim and flute edge.
- In a large bowl, stir together the sugar and butter.
- Blend in flour, salt, lemon peel, and lemon juice.
- In a small bowl, beat egg yolks to blend; stir in milk.
- Stir egg mixture into lemon mixture in a medium sized bowl.
- Beat egg whites with an electric mixer until they hold still, moist peaks.
- Gently fold egg whites into lemon mixture.
- Pour filling into pastry shell.
- Bake on lowest rack of a 375 degree (200 C.) oven until filling is richly browned on top and center feels set when lightly pressed, 45 to 55 minutes.
- Let cool on a rack.
- Serve at room temperature.
- If made ahead, refrigerate for up to 6 hours.
- A great comfort food recipe from the June 1929 Sunset Magazine.
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