A thick egg custard is cooked up with lots and lots of milk and heaps of sugar. Beaten egg whites are gently folded in, making this filling fluffy and even more delicious. Then it 's poured into a deep-dish pastry shell and baked until set.
INGREDIENTS (for 1 servings):
- 2 prepared 8 inch pastry shells
- 6 egg whites
- 1/2 cup margarine, melted
- 3 cups white sugar
- 5 tablespoons all-purpose flour
- 1/2 cup milk
- 6 egg yolks, beaten
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- 1 cup milk
Preheat oven to 400 degrees F (200 degrees C).
In a large bowl, beat egg whites until stiff but not dry. Set aside. In a separate bowl, cream together margarine and sugar. Mix in flour, then 1/2 cup milk. Add egg yolks, vanilla extract, and lemon extract. Mix until smooth, then stir in the remaining 1 cup milk.
Gently fold egg whites into milk mixture. Pour half of mixture into each pastry shell.
Bake in preheated oven for 5 minutes. Reduce heat to 325 degrees F (165 degrees C) and bake an additional 35 to 40 minutes, until toothpick inserted in center comes out clean.