Last Thursday I attended Fresno's Food Expo. It featured produce, food products and beverages from the central valley. It's amazing at how many things come from the valley: fruits, vegetables, cheese, milk, tortillas, beef, and wine. I came home with Buddy's Farm Fresh Lemons from Trinity Fruit Sales.
I went back to my Taste of Home pie recipe cards and found a Lemon Custard pie recipe. I used two lemons from the pouch of lemons. The pie lemon taste is not very strong; it is sweet enjoyable.
Lemon Custard Pie
unbaked pie shell
1 cup sugar
1 tablespoon butter, softened
2 eggs, separated
1 cup milk
3 tablespoons flour
1/8 teaspoon salt
1/4 cup lemon juice
2 teaspoons lemon zest
whipped cream, lemon and mint, optional
Beast sugar and butter until well blended.
Add the egg yolks, one at a time, beating well after each.
Add the milk, flour and salt; mix well.
Stir in lemon juice and zest; set aside.
In a clean bowl, beat egg whites until stiff peaks form; gently fold into lemon mixture.
Pour into pie shell. Bake at 325 degrees 45 minutes to an hour or until lightly browned and a knife inserted the center comes out clean.
Cool. Garnish. Enjoy!