When life gives you lemons, make lemon custard pie

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!