Lemon Custard Pie Recipe

• 3 eggs, separated
• 1/2 lb. + 2 Tbsp. powdered sugar
• Grated rind and juice of 3 lemons
• 1 Tbsp. butter
• Pastry pie crust - paste based

1. Beat egg yolks and 1/2 lb. of powdered sugar to a cream.
2. Add the unbeaten whites of two eggs and whip all together until very light.
3. Add the lemon rind and juice, and mix; add butter and mix.
4. Cook in a double boiler until the mixture thickens, then set aside until cool.
5. Line a pie plate (a deep one) with good paste, prick it well, and bake in a quick oven (425-475 degrees) until golden.
6. When done, fill with the lemon custard.
7. Beat the remaining egg white with two tablespoons of powdered sugar, spread it over the top of the pie, and brown very delicately in a slow oven (150-200 degree).

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