Lemon crumb pie

Yield: 1 Servings

Measure Ingredient
1½ cup Chocolate wafers
⅓ cup Sugar
⅓ cup Butter, melted
3 Eggs, separated
Grated rind and juice of 2 lemons
1 can (14 oz) sweetened condensed milk
⅛ teaspoon Salt

CRUMB CRUST

FILLING

Crumb Crust: Put cookies in plastic bag and roll with rolling pen until crushed. Mix the crumbs, sugar and butter together in a bowl. Press and pat the crumb mixture into the 9 in pie pan. Reserve ¼ of the crumbs for top of pie. Refrigerate crust until needed.

Filling: Preheat oven to 325°. Beat the egg yolks until they are thick and pale. Stir in the grated lemon rind, juice, milk and salt. Beat the egg whites until stiff but not dry and fold them into the yolk mixture. Pour into the lined pie pan. Sprinkle the reserved crumbs on top and bake for 40 mins.

NOTES : You can use vanilla wafers, graham cracker crumbs if you want.

Recipe by: Mother -Fannie Farmer Cookbook Posted to TNT - Prodigy's Recipe Exchange Newsletter by LVFG53A@... (MRS IRA M DENNIS) on 9 Ma, r 1997.

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