This was lovely and tangy
·
2 eggs separate,
yolks from whites, separated
·
Juice & zest from 2 lemons
·
1/4 cup milk
·
4 Tbsp sugar
·
1/3 cup flour
· 1 pie crust
1. If using a pre-made crust, thaw before using.
2.
Beat egg
whites in a large mixer bowl until stiff peaks form but not dry, set aside.
3.
Beat egg
yolks, add the lemon juice and milk and beat until well incorporated. Add
sugar, flour and salt; beat until smooth.
4.
Fold lemon
mixture into egg whites, making sure that there are no lumps of egg white left
in batter or white streaks.
5. Pour into
pastry-lined pie plate sitting on top of a baking sheet. Bake until golden
brown, 45 to 50 minutes. Cool the pie down completely and refrigerate for a
couple hours to let the filling set.
Nutrition Serving: 6servings | Calories: 307kcal | Carbohydrates: 54g
