Lemon Soufflé Pie: The Best Lemon Soufflé Pie Recipe from Cook'n

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	Lemon Soufflé Pie

Serves: 6

Print this Recipe

   1 cup sugar
   2 tablespoons lemon peels grated
   1/4 cup lemon juice
   3 tablespoons flour
   3 eggs large, separated
   2 tablespoons butter or margarine, softened
   1 cup milk
   1 frozen pie crust baked

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Preheat oven to 325°.

In a large bowl, mix sugar, lemon rind and juice, flour, egg yolks, and butter until blended. Beat in milk.

In a small mixer bowl at high speed, beat egg whites until stiff, but not dry when beaters are raised. Fold into lemon mixture. Pour into pastry shell.

Bake 1 hour or until knife inserted near center comes out clean. Cover loosely with foil during baking if browning too quickly. Cool on a wire rack. Refrigerate leftovers.

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