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Lemon Custard Pie

Author/Submitted by: The Art of Filo Cookbook, "Lloyd A. Carver" <> on Jan 5, 1996
Servings: 4
Categories: Custard-Pie / Desserts / Pies & Pastries

1/4  pound  filo
    butter, melted
1    egg yolk, beaten

1 1/2  cups  milk
1/3  cup  flour
3/4  cup  sugar
1  tablespoon  butter
2    eggs, separated, at room temp.
1 1/4  teaspoons  grated lemon peel
1/3  cup  fresh lemon juice

1. FILLING: Bring the milk to a boil. In another saucepan, combine the flour and the sugar over low heat. Slowly beat in the hot milk, stirring constantly with a wire whisk, until mixture boils and thickens. Remove from the heat and add the butter. Beat the egg yolks in a bowl, then add the lemon peel and juice to the yolks. Stirring constantly, slowly add the hot milk mixture to the egg yolks. Return the mixture to the pan and cook over low heat, still stirring, for about 2 minutes. Transfer to a bowl and set aside. Beat the egg whites until stiff. When the lemon custard has cooled a bit, gently fold in the beaten egg whites.

2. Follow the folding instructions for the Simple Round shape. Brush the top with beaten egg yolk. Bake in a preheated 375 oven until golden brown, about 25 minutes. Let the pie cool about 1 hour before serving.

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