This is a baked lemon pie made light and airy with lots of fluffy egg whites folded into the lemony and buttery milk batter. The pie is baked for an hour until the filling is set and the top is golden. Serve with a home made blueberry syrup.
INGREDIENTS (for 8 servings):
- 1 (9 inch) unbaked pie crust
- 3 tablespoons butter, softened
- 1 1/4 cups white sugar
- 4 egg yolks, beaten
- 3 tablespoons all-purpose flour
- 1 pinch salt
- 1 1/4 cups milk
- 2 tablespoons grated lemon zest
- 1/3 cup lemon juice
- 4 egg whites
Preheat oven to 375 degrees F (190 degrees C).
In a large bowl cream together the butter and sugar until light and fluffy.
Beat the egg yolks, flour, salt, milk, grated zest, and lemon juice into the creamed mixture.
In a clean bowl and with clean beaters, beat the egg whites until stiff but not dry. Fold the egg whites into the filling. Pour into the unbaked pie shell.
Bake for 15 minutes. Reduce the temperature to 300 degrees F (150 degrees C), and bake for an additional 45 minutes or until the top is golden and a toothpick inserted in the center comes out clean.