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Ingredients
- 3 eggs, separated
- 2 Tbsp. grated lemon peel
- 2/3 c. lemon juice
- 1 c. milk
- 1 1/4 c. sugar
- 1/3 c. all-purpose flour
- 1/4 tsp. salt
Method
- Beat egg yolks; beat in lemon peels, lemon juice and milk.
- Add sugar, flour and salt; beat until smooth.
- Beat egg whites in separate bowl until stiff peaks form.
- Beat lemon mixture into egg whites on low speed until blended, about 11 minutes.
- Pour into 1 (9-inch) uncooked pastry.
- Bake until golden brown, 45 to 50 minutes.
- Top with whipped cream when serving if desired.
