Lemon pie, commonly referred to as custard pie by the uninitiated, is still the downfall of many of our diets. The recipe has been in our family for generations.
It is at the same time sweet, tart, creamy, and absolutely delicious. Miss Lula’s mother, Mama Mollie, used to bake them and give Papa his own pie.
Not just a slice, but his own 9-inch pie. Papa would savor the taste, but his pie never lasted the day. Even though we know it probably isn’t a good idea, some of us still succumb to this tradition.
We accept a lemon pie as a gift, agree to share it with those who are unable to join us for our holiday feast, then hunker down in a corner of an airport lounge or whatever quiet place available and eat the whole thing. This is not recommended, but it is so enjoyable.
3 large eggs, separated
3/4-stick margarine or butter
1 9” regular pie shell, unbaked
3/4-cup sugar
1 tsp. plain flour
1/4 cup lemon juice Cream margarine and sugar at medium speed (about 2 minutes).
Add egg yolks and flour. Beat egg whites separately at high speed until high peaks form. Add this to the sugar and margarine and blend well. Add lemon juice, mix well. Pour into pie shell and bake at 350 for 25-30 minutes. Let cool before cutting
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