No. 3202
Lemon Custard Pie, Venetian Style
Tarte de Venise a la Creme au Citron
Line a deep tin pie plate with foundation paste (No. 135), operating the same as for cocoanut pie, and let it set. Put three whole eggs and three separate yolks into a vessel, stir in three ounces of powdered sugar and an ounce of lemon sugar; dilute with a pint of milk and strain the whole through a fine strainer. Fill the pie crust three-quarters full with this, push carefully into the oven and finish filling with a dipper. Cook from forty to fifty minutes.