Lemon Custard Pie - cooking recipe

Ingredients

rind and juice of 2 lemons
2 c. sugar
yolk of 3 eggs
3 Tbsp. flour
butter twice the size of an egg
1 pt. milk
3 egg whites

Preparation

Mix and add 1 pint of milk.
Beat egg whites until stiff and fold in last.
Bake in crust same as custard at 450\u00b0 for 10 minutes, then at 325\u00b0 for 25 to 30 minutes.
Makes 2 pies.