Home › The World's Kitchen › Lemon Custard Pie

Lemon Custard Pie

Lightly butter a pie dish one and a half inches deep. Line it with a pie paste. Trim well all around the edges. Cover the paste with a buttered paper; fill the plate with dried white beans; set in the oven and bake for twenty minutes, or until the paste is perfectly firm and well browned. Set the dish on a table to cool for five minutes, then remove the beans and paper. Place three ounces fine sugar in a vessel, break in four whole eggs and sharply beat up for five minutes; then add a pint cold milk, one teaspoon vanilla essence and the juice of a good-sized, sound lemon; briskly mix for three minutes longer. Strain through a Chinese strainer into the pie dish. Place in a brisk oven to bake for thirty minutes. Remove, let get cold and serve.