This lemon pie, a traditional Pennsylvania Dutch recipe, makes a perfect, light and refreshing warm weather dessert.
3 eggs - separated
1 cup milk
1 1/4 cup sugar
2 T. cornstarch
1 T. melted butter
juice of 1 lemon or 2 T. lemon juice
1 unbaked 8" or 9" pie shell
Preparation- Beat the egg yolks. Add the milk and sugar and beat for about one minute. Add the cornstarch, then the melted butter, beating well after each addition. Add the lemon juice and mix well. In a separate bowl, beat the egg whites until stiff. Fold the well beaten egg whites into the batter. Pour the batter into an unbaked 8" or 9" pie shell. Bake in a preheated oven at 450º for 10 minutes. Lower the oven temperature to 375º and bake for 20 more minutes or until the filling is set and the crust is nicely browned.
French Style Pie Plates These ribbed, fluted ceramic pie plates add a festive flair to your pies at a fraction of the cost of similar plates. They're great for baking and serving your special deep dish pie recipe and they're oven, microwave, and dishwasher safe.