Description:

As the dessert bakes a cake-like topping forms over the lemon filling

Source:

Sandi

Serves/Makes:6 or more

Ingredients

• 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

Preparation

• 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.

Comments

A great comfort food recipe from the June 1929 Sunset Magazine.