Mulberry Plantation Lemon Cream Pie
2 eggs, separated
3/4 cup sugar
1/4 cup melted butter
1/4 cup all-purpose flour
2 teaspoons grated lemon zest
/4 cup fresh lemon juice
1 cup milk
1/8 teaspoon salt
1 9-inch pie crust, unbaked
Beat egg whites until stiff peaks form; set aside. In a mixing bowl,
combine flour, lemon zest, lemon juice, milk, and egg yolks. Gently fold
egg whites into mixture. Pour mixture into pastry-lined pie pan. Bake
lemon sponge pie at 350° for 40 minutes, or until done.
2 eggs, separated
3/4 cup sugar
1/4 cup melted butter
1/4 cup all-purpose flour
2 teaspoons grated lemon zest
/4 cup fresh lemon juice
1 cup milk
1/8 teaspoon salt
1 9-inch pie crust, unbaked
Beat egg whites until stiff peaks form; set aside. In a mixing bowl,
combine flour, lemon zest, lemon juice, milk, and egg yolks. Gently fold
egg whites into mixture. Pour mixture into pastry-lined pie pan. Bake
lemon sponge pie at 350° for 40 minutes, or until done.
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