Lemon Custard Pie

Ingredients

3 tablespoons Roberts Butter 3 Roberts Eggs, separated
3/4 cup sugar
2 tablespoons flour
1/4 teaspoon salt
1 1/2 cups Roberts Buttermilk
1/2 teaspoon freshly grated lemon rind
3 tablespoons freshly squeezed lemon juice
1-10 inch unbaked crust

Preparation

Melt butter and set aside to cool. Beat egg yolks slightly. Mix together 1/2 cup sugar, flour and salt; blend into egg yolks, mixing well. Stir melted butter, buttermilk, grated lemon rind and lemon juice into egg yolk mixture; blend together thoroughly. Using a clean beater, beat egg whites until soft peaks form. Gradually add remaining sugar, continuing to beat until very stiff peaks form. Spread egg white mixture over egg yolk mixture and fold together well. Pour mixture into unbaked pie crust. Bake at 450 for 10 minutes; reduce temperature to 350; bake an additional 25 minutes, or until a knife inserted halfway between center and edge of filling tests clean. Cool. (Keep refrigerated.)

Yield: one 10 inch pie

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.