Lemon Custard Pie

Photo: flickr user .Catherine

Ingredients

the art of filo

use simple round (see shapes)

1/4 pound filo

filo

butter melted

1 egg yolk beaten (for glazing top)

1 1/2 cups milk

cup flour

3/4 cup sugar

1 tablespoon butter

2 eggs, separated room temp.

1 1/4 teaspoons grated fresh lemon peel

cup fresh squeezed lemon juice

Preparation

TO ASSEMBLE Bring the milk to a boil. In another saucepan, combine the flour and the sugar over low heat. Slowly beat in the hot milk, stirring constantly with a wire whisk, until mixture boils and thickens. Remove from the heat and add the butter. Beat the egg yolks in a bowl, then add the lemon peel and juice to the yolks. Stirring constantly, slowly add the hot milk mixture to the egg yolks. Return the mixture to the pan and cook over low heat, still

Beat the egg whites until stiff. When the lemon custard has cooled a bit, gently fold in the beaten egg whites.

Follow the folding instructions for the Simple Round shape. Brush the top with beaten egg yolk.

Bake in a preheated 375 oven until golden brown, about 25 minutes. Let the pie cool about 1 hour before serving.