SIMPLIFY DESSERT!
There is no rule that says that you must fuss over dessert to make something amazing. That’s why I love stuff like this. And old-school recipes like this never ever fail. They are timeless for a reason. If it was forgettable, no one would have bothered to share it and pass it down from generation to generation. It’s like Darwinism for desserts. Let’s get baking – all you need to do is beat the sugar and butter in a large bowl. Then add your egg yolks (only the yolks!) one at a time until well incorporated. Then, add that milk, flour and salt in.
After mixing well, in goes the lemon juice along with the zest. In another bowl, you’ll take your egg whites and beat them until you get stiff peaks. Then you’ll add the contents of the small bowl to your larger one, folding it in ever-so-gently. Pour this into your pie shell and bake it until it is light brown in color. Once cooled, you can top with whipped cream, slices of lemon and even sprigs of fresh mint for a pop of pretty. It’s classic and understated beauty at its finest.
I found this delicious recipe on the Taste of Home website. Click the link below to see the site and full recipe for Mom’s Lemon Custard Pie.
CLICK HERE FOR RECIPE
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