MOM'S LEMON CUSTARD PIE

This is a recipe from a 1993 Reminisce magazine. It is from a lady in Nebraska who said it was a favorite her mother made when she was growing up over 70 years ago.

1 cup sugar
1 tbsp butter, softened
2 eggs, separated
1 cup milk
3 tbsp all-purpose flour
1/8 tsp salt
1/4 cup lemon juice
2 tsp grated lemon peel
1 unbaked pie shell (9-inch)
Whipped cream, lemon slices, mint, optional for garnish

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 peel; set aside. In a small bowl, beat egg whites until stiff peaks form; gently fold into lemon mixture.

Pour into pie shell. Bake 1 hour or until lightly browned and a knife inserted near the center comes out clean. Cool. Garnish with whipped cream, lemon and mint if desired. Store in refrigerator. Yield: 6-8 servings.