BRUSH
Keeping It Clean

After some prodding from Dr. Malerman to contribute to the Cookie Lady’s recipes, I am sharing a very old recipe from my mother, Marqueen Bower. This was my grandmother’s very favorite treat and always served to her on her birthday, except for the one birthday the pie was placed on the porch to cool. Some little critter had a very delicious treat that day at the expense of my grandmother. I hope you enjoy it. -- Kris

• ¼ c. butter
• 1 c. sugar
• 3 Tbsp. flour
• 3 eggs, separated
• 3 Tbsp. freshly squeezed lemon juice (or a little more, depending on your taste)
• 2 tsp. grated lemon peel
• 1½ c. milk

Melt butter, cool. Blend sugar and flour and set aside. In a separate mixing bowl, beat egg yolks. Add milk, lemon juice and grated lemon peel. Beat egg whites until they form stiff peaks and fold into the egg yolk mixture.

Finish the pie

• 9-inch prepared pie shell

Pour the filling into the pie shell, or (save some calories) and use an ovenproof casserole dish.

Bake in a 450° oven for 8 minutes. Turn the oven to 325° and bake for approximately an additional 25 minutes. Gently jiggle the pie plate or casserole dish to make sure the mixture has set. If not, bake a few minutes more.

Serves: 6-10, depending on the size of the appetites being served.

A Kris Hunnicutt Recipe