Ingrients & Directions
1 c Sugar
1 tb Butter
2 ea Eggs
1 c Milk
3 tb Flour
1 Lemon (juice and rind)
1 Pie crust
Cream together; sugar and 1 tbs butter. Separate eggs. To the sugar
mixture add yolks, milk, flour and juice and zest of one lemon. Mix
well. Beat egg whites until stiff. Fold gently into mixture and pour
into an unbaked crust. Bake in a slow oven (325 degrees) until top is
browned and knife in edge comes out clean.
Top is like sponge cake, bottom like lemon pie.
Family recipe handed down from Julia Maude Egbert Bursby. Typos by
Neysa
Yields
6 servings