Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Lemon Custard Pie
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- #73401
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
1 cup sugar
1 tablespoon butter, softened
3 tablespoons all-purpose flour
1/8 teaspoon salt
2 eggs, separated
1 cup milk
1/4 cup fresh lemon juice
1 medium lemon, grated peel only
1 (9 inch size) pie pastry, unbaked
whipped cream, optional
directions
Using a spoon, cream sugar and butter in a bowl until well mixed. Add flour, salt, egg yolks and milk; mix well. Add lemon juice and peel; mix well.
In another bowl, beat egg whites until stiff peaks form; gently fold into lemon mixture. Pour into pie shell. Bake at 325 degrees F. for 1 hour or until lightly browned and a knife inserted near the center comes out clean. Cool.
Garnish with whipped cream if desired. Store in the refrigerator.
added by
Mattie
nutrition data
Nutritional data has not been calculated yet.
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