Ingredients
1 1/2 Tbsp. butter
1 c. sugar
3 Tbsp. flour
3 egg yolks
1 Tbsp. lemon rind
1/4 c. lemon juice
1 1/2 c. milk
3 egg whites
Method
Sources
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dataset
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Gathered
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Science-driven American baking — cookies, pies, cakes with precision
Achievable elevated desserts — laminated doughs, cakes, custards
Concentrated lemon — cakes, frostings, glazes, curds
Citrus-shaped keeper — store cut lemons and limes without drying
Ceramic pie dish — even browning, beautiful presentation
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Science-driven American baking — cookies, pies, cakes with precision
Achievable elevated desserts — laminated doughs, cakes, custards
Concentrated lemon — cakes, frostings, glazes, curds
Citrus-shaped keeper — store cut lemons and limes without drying
Ceramic pie dish — even browning, beautiful presentation
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Cream butter and sugar with flour. Beat in egg yolks. Add lemon rind and juice, then milk. Fold in stiffly beaten egg whites to mixture. Pour into prepared pie shell. Bake at 425° approximately 12 minutes. Reduce heat to 325° for 30 minutes or until top is medium brown.