From the Louisiana Women's Auxilary: adapted by Emily Maloney
3 lemons zest from 2 lemons one 8-inch unbaked pie shell ¾ c. butter 1 c sugar 5 whole eggs, separated
Cream butter and sugar; add egg yolks and beat. Add lemon juice and grated rind. Fold in beaten egg whites. Pour into a 9” pie tin lined with unbaked crust. Bake about 30 minutes at 325 or until mixture sets and slightly browns.
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From the Louisiana Women's Auxilary:
adapted by Emily Maloney
3 lemons
zest from 2 lemons
one 8-inch unbaked pie shell
¾ c. butter
1 c sugar
5 whole eggs, separated
Cream butter and sugar; add egg yolks and beat. Add lemon juice and grated rind. Fold in beaten egg whites. Pour into a 9” pie tin lined with unbaked crust. Bake about 30 minutes at 325 or until mixture sets and slightly browns.