Mom's Lemon Custard Pie

Ingredients

• 1 cup sugar
• 1 tablespoon butter, softened
• 2 large eggs, separated
• 1 cup whole milk
• 3 tablespoons all-purpose flour
• 1/8 teaspoon salt
• 1/4 cup lemon juice
• 2 teaspoons grated lemon zest
• Pastry for single-crust pie (9 inches)
• Whipped cream, lemon slice and mint sprig, optional

Steps

1. Preheat oven to 325°. In a large bowl, beat sugar and butter until well blended. Add egg yolks, one at a time, beating well after each addition. Add milk, flour and salt; mix well. Stir in lemon juice and zest; set aside. In a small bowl, beat egg whites until stiff peaks form; gently fold into lemon mixture.

2. Pour into pie shell. Bake 1 hour or until lightly browned and a knife inserted in the center comes out clean. Cool. Garnish with whipped cream, lemon and mint, if desired. Store in the refrigerator.