Lemon Custard Pie Recipe ingredients

To prepare this Lemon Custard Pie Recipe, first beat the yolks of three eggs and one- half pound of powdered sugar to a cream, then add the unbeaten whites of two eggs and whip all together until very light. Add the grated rind and juice of three lemons and one tablespoon of butter. Cook in a double boiler until the mixture thickens, then set aside until cool. Line a pie plate (a deep one) with good paste, prick it well, and bake in a quick oven. When done, fill with the lemon custard. Beat the white of one egg with two tablespoons of powdered sugar, spread it over the top of the pie, and brown very delicately in a slow oven.