The Menu
Brown Sugar and Mustard Glazed Ham
Pan-Roasted Potatoes
Buttered Sugar Snap Peas
Mixed Greens with Hot Bacon Dressing
Pickled Red Beet Eggs
Homemade Dinner Rolls
Mammy's Lemon Sponge Pie
The Recipes
Brown Sugar and Mustard Glazed Ham
Serves 8 to 10
This is the recipe my mother always used when she baked ham, and it is so easy and delicious. You can use a whole or half smoked ham, picnic, or whatever smoked pork cut you desire, as long as it is labeled 'fully cooked'. Ready-to-cook hams require a different roasting method. A five to seven pound bone-in shank half ham will serve 8 to 10 people. However, you can use this recipe with any size ham you need. The ingredient amounts for the glaze remain the same. Just follow the roasting guide under the ingredients list.
I always make a larger ham than I need because leftovers are great for sandwiches, ham salad, or breakfast. If you use a large roast, thick slices can be cut from the leftovers and grilled for another meal.
http://teriskitchen.com/meats /glzdham1.html
•One bone-in fully cooked ham, 5 to 7 pounds
•1/2 cup dark brown sugar
•1 teaspoon yellow mustard
•3/4 cup orange juice
•Whole cloves (see notes below)
Roasting Time
•15 minutes per pound at 325° F.
Preheat oven to 325° F. Trim excess fat from ham. Score the top using diagonal cuts about 1-inch apart and about 1-inch into the meat. Insert one clove into each square (or less if desired).
Place in a roasting pan and set in the oven. Stir together the brown sugar, mustard and orange juice. Brush all over top of ham. Roast according to above time, until the ham reaches an internal temperature of 140°F, basting with pan juices and additional glaze every 20 minutes.
Remove from oven; let rest for at least 20 minutes before slicing.
Notes:
If preferred, you can omit the whole cloves and add a pinch (about 1/8 teaspoon) of ground cloves to the glaze mixture. Although Mom never did it and I prefer not to, baked hams are sometimes garnished with pineapple rings and maraschino cherries for a more festive presentation. If desired, for the final hour of roasting, place pineapple rings in one layer over the top of the ham, and use a toothpick to secure a cherry in the center of each ring.
Pan-Roasted Potatoes
Serves 6
My Pennsylvania Dutch grandmother usually made new potatoes in a pan on top of the stove, like in this quick and easy side dish recipe. They were buttery, nicely browned, and delicious.
http://teriskitchen.com/padu tch/panpots.html
•2 pounds small red-skinned or white potatoes (of fairly equal size)
•4 tablespoons butter
•Salt and pepper to taste
•Chopped fresh parsley
•Paprika for garnish (optional)
Wash or, if desired, peel the potatoes. Heat butter in a large skillet over medium heat. Add potatoes; lower heat to medium-low and cover. Cook, stirring occasionally, until fork tender, about 30 minutes depending on size. Adjust heat as needed if potatoes brown too quickly. Toss with the parsley and paprika. Serve immediately.
Buttered Sugar Snap Peas
Serves 8
What I really like about sugar snap peas, other than the sweet flavor and crispy texture, is that there is much less preparation than with fresh green peas. You eat the whole pod and it is yummy. However, there might be a tough string, depending on the size and the season, which can easily be removed by pulling the stem end along the back of the pod. Sugar snap peas can be found all year long in most grocery stores, but are best in spring. Serve this quick and easy side dish for a weeknight meal, special occasion or casual entertaining.
http://teriskitchen.com/ vegetable/sugarpeas.html
•2 pound sugar snap peas, rinsed and drained
•4 cups water
•2 teaspoon granulated sugar (optional, see notes below)
•Salt and pepper to taste
•4 tablespoons butter, preferably unsalted
Bring the water to a boil in a medium saucepan. Add the sugar, salt and peas. Cover, reduce heat to medium and cook just until the peas are just tender, 5 to 10 minutes depending on size. Drain well. Add the butter, additional salt and pepper. Stir well until the butter has melted. Serve immediately.
Notes:
This is my mother's original recipe and, at the time, she always added a little sugar. Later she stopped using it and I think the peas are sweet enough without it. I kept it in the recipe to give you the option. Frozen sugar snap peas are quite good and can be used in this recipe following cooking times on the package.
Stewed Rhubarb
Serves 8
In Pennsylvania, rhubarb is always plentiful in spring and there are many different ways to prepare it. The Pennsylvania Dutch serve stewed rhubarb as a side dish with the meal, or as a dessert. It is also great as a topper for ice cream, pancakes or waffles. This recipe can be made in any amount desired. It is very easy to preserve in jars. See the notes below for additional cooking and serving suggestions, as well as preserving guidelines.
http://teriskitchen.com/de sserts/rhubarb2.html
•12 cups of 3/4-inch rhubarb slices
•2 teaspoon fresh lemon juice
•Pinch of salt
•3 cups granulated sugar (more or less to taste)
Place rhubarb, lemon juice and salt in large pot. Add just enough water to cook. Bring to a boil; reduce heat and simmer, covered, until tender, about 45 minutes. Check occasionally and add water if needed. If there appears to be too much liquid, remove the lid and cook until the moisture has evaporated. Add the sugar, starting with less, and stir well. Cook until the sugar is dissolved. Taste for sweetness, adding more sugar if needed.
Notes:
Depending on how you intend to serve the rhubarb, other ingredients can be added. For example, if serving as a side dish, I might add some butter. For a dessert, you might want to add some cinnamon. For an ice cream topping, a little strawberry jam will thicken and sweeten the rhubarb. This can even be used as a fruity, tangy salsa. Cut the pieces smaller, do not cook as long, omit some of the sugar and add something like balsamic vinegar. There are many possibilities.
Preserving:
It will take about 10-1/2 pounds of rhubarb for 7 quarts, or 7 pounds for 9 pints. Place the rhubarb in a large pot and add 1/2 cup sugar for each quart of fruit. Lemon juice and salt can be added. Let set until it starts to make juices, then heat until boiling. Fill jars, leaving a 1/2-inch headspace. Adjust lids and process in a boiling water canner for 15 minutes at an altitude up to 1,000 feet, 20 minutes from 1,000 to 6,000 feet. The time is the same for either size jar. (Processing times are based on guidelines provided by the USDA National Food Safety Database.)
Hot Bacon Dressing for Salads
Makes about 1-1/2 cups
This Pennsylvania Dutch family recipe is a favorite sweet and sour dressing for green salads with dandelion, endive, or escarole. It works equally well with crispy romaine lettuce when the other greens are not available.
A salad with hot bacon dressing complements many meals, but we usually serve it with chicken pot pie, green beans and ham, baked ham or even with turkey for Thanksgiving. It makes a quick, easy and delicious side dish.
http://teriskitchen.com/padutc h/bacon.html
Salad:
Use 1 cup of your favorite greens per serving.
I've used romaine, spinach, butter lettuce, and dandilion greens.
Dressing:
•1 large egg, well beaten
•1/3 cup granulated sugar
•1/4 cup apple cider vinegar
•3/4 cup water
•1/2 teaspoon salt
•4 strips bacon, cut into 1-inch pieces
•1 tablespoon all purpose flour
Beat the sugar into the egg. Add the vinegar, water and salt; beat well. Meanwhile, brown the bacon in a small saucepan. Stir in the flour and stir until smooth.
Add the liquid to the bacon mixture and cook over medium heat until thickened, stirring constantly. Pour hot dressing over coarsely chopped greens and mix thoroughly until wilted. Serve immediately.
Notes:
The dressing can be prepared ahead and reheated, stirring constantly to keep from sticking to saucepan. If it gets too thick, add a little water. Depending on how many greens you use, you might have leftover dressing. It can be refrigerated and reheated before pouring on fresh greens. Leftover salad can be refrigerated and reheated in microwave until warm. The greens will wilt more but taste just as good.
Pickled Red Beet Eggs
Makes 12 pickled eggs
Most pickled egg recipes consist only of eggs in a brine. This Pennsylvania Dutch version incorporates red beets into the pickling liquid, which adds a mellow flavor and incredible color. The whites of the eggs turn red, and the color becomes more intense the longer the eggs are kept in the juices.
The egg in the photo had been refrigerated for ten days. Someone once told me that the sliced egg looks like the setting sun surrounded by a red sky. I agree. These pickled eggs are a quick, easy, healthy and delicious snack or addition to the traditional PA Dutch sweets and sours that accompany many meals.
http://teriskitchen.com/eggs/re dbeet.html
•12 freshly hard-cooked eggs, peeled and kept whole
•1 can (14 to 16-ounces) sliced red beets, drained, liquid reserved
•2/3 cups granulated sugar
•1/2 teaspoon salt (more or less to taste)
•1/2 cup apple cider vinegar
•1-1/2 cup red beet juices, reserved from canned beets (see notes below)
Mix together sugar, salt, vinegar and juice until sugar is dissolved. (Taste for seasoning. It should taste more tart than sweet.) Place the peeled eggs and red beets in a large container. Pour dressing over eggs. Refrigerate overnight. To serve, cut eggs in halves, quarters or slices.
Notes:
If the juices from the canned red beets do not equal 1-1/2 cups, add water to make up the difference. This is the same dressing the Pennsylvania Dutch use to pickle vegetables, such as cucumbers or green beans, both of which are in the similar and related recipes links. Pickled eggs will keep in the refrigerator for up to two weeks. At that point, you can use the leftover dressing for another batch of eggs, adding more vinegar as needed. The recipe can be halved or doubled. Freshly cooked red beets and their cooking liquid can be substituted for canned red beets.
Homemade Dinner Rolls
Makes 2 dozen rolls
I love homemade bread, but I do not always have the time to make it. Using a heavy-duty standup mixer, one of the most useful presents I ever received (thanks, Mom), or a bread machine makes the task quicker and easier. This recipe comes from a cookbook that came with my mixer, with a few adjustments I made to suit my tastes. If you do not have a heavy-duty mixer, the rolls can easily be made by hand, adjusting the kneading time accordingly.
http://teriskitchen.com/brea ds/dinrolls.html
•1 cup milk
•1/2 cup water
•1/2 cup butter, preferably unsalted
•4-5 cups all-purpose unbleached flour
•3 tablespoons granulated sugar
•1 teaspoon salt
•2 packages active dry yeast
Combine milk, water and butter in small saucepan. Heat over low heat until liquids are very warm (120 - 130°F). Alternately, heat in microwave in a microwave-safe container.
Place 3-1/2 cups of the flour in the mixer bowl with the sugar, salt and yeast. Stir to combine. Add warm liquid and mix until thoroughly combined. Gradually add the remaining flour, mixing and kneading with each addition, until dough is no longer sticky. Continue kneading until shiny and elastic.
Place dough in a greased bowl; cover with greased plastic wrap and a heavy towel. Place in warm, draft free area and let rise for 15 minutes.
Turn dough onto a floured board. Shape into 24 equal pieces. Form each piece into a ball and place on a greased baking sheet, about 2 inches apart, or in greased muffin pans. With kitchen shears or clean scissors, cut just the tops of each ball in half, then in quarters to make a cloverleaf effect. Cover; let rise in a warm (90°F) oven for 15 minutes.
Preheat oven to 425°F. Bake rolls for 12 minutes or until done. Remove from pans and cool on wire rack. (Hot rolls can be brushed with melted butter before cooling.)
Notes:
Extra rolls can be frozen for up to three months. Wrap in foil, frozen or thawed, and reheat in the oven. Alternately, wrap thawed rolls in paper towels and reheat briefly in the microwave.
Mammy's Lemon Sponge Pie
Makes one 9-inch pie
When I was growing up in Pennsylvania Dutch country, pies were the special attraction at a Sunday family dinner. My grandmother made them every week. When she was no longer able to bake, my mother made them, though not quite as often. Now I make them, usually for special occasions. Lemon sponge pie is one of my favorites. For a lighter version without the crust, see the link for Lemon Sponge Pudding in the similar and related recipes. It is a delicious way for me to enjoy my favorite pie more often. Either recipe is a quick, easy and special dessert or sweet treat.
http://teriskitchen.com/padut ch/sponge.html
•1/2 cup granulated sugar
•3 tablespoons all-purpose flour
•2 lemons, juiced and rind grated
•2 large egg yolks, lightly beaten
•1 tablespoon butter, melted
•1/4 teaspoon salt
•1 cup milk
•2 large egg whites
•One 9-inch unbaked pie crust, store-bought or homemade
Preheat oven to 400°F.
Mix together the sugar and flour. Add the lemon juice and rind, egg yolks, butter and salt. Mix well. Mix in the milk. Beat egg whites until firm; fold into batter. Pour into prepared pie crust.
Bake for 10 minutes, then reduce oven temperature to 350°F and bake for another 30 minutes or until pie springs back to a light touch.
Place on cooling rack and cool completely before serving. Leftover pie needs to be refrigerated.
Brown Sugar and Mustard Glazed Ham
Pan-Roasted Potatoes
Buttered Sugar Snap Peas
Mixed Greens with Hot Bacon Dressing
Pickled Red Beet Eggs
Homemade Dinner Rolls
Mammy's Lemon Sponge Pie
The Recipes
Brown Sugar and Mustard Glazed Ham
Serves 8 to 10
This is the recipe my mother always used when she baked ham, and it is so easy and delicious. You can use a whole or half smoked ham, picnic, or whatever smoked pork cut you desire, as long as it is labeled 'fully cooked'. Ready-to-cook hams require a different roasting method. A five to seven pound bone-in shank half ham will serve 8 to 10 people. However, you can use this recipe with any size ham you need. The ingredient amounts for the glaze remain the same. Just follow the roasting guide under the ingredients list.
I always make a larger ham than I need because leftovers are great for sandwiches, ham salad, or breakfast. If you use a large roast, thick slices can be cut from the leftovers and grilled for another meal.
http://teriskitchen.com/meats /glzdham1.html
•One bone-in fully cooked ham, 5 to 7 pounds
•1/2 cup dark brown sugar
•1 teaspoon yellow mustard
•3/4 cup orange juice
•Whole cloves (see notes below)
Roasting Time
•15 minutes per pound at 325° F.
Preheat oven to 325° F. Trim excess fat from ham. Score the top using diagonal cuts about 1-inch apart and about 1-inch into the meat. Insert one clove into each square (or less if desired).
Place in a roasting pan and set in the oven. Stir together the brown sugar, mustard and orange juice. Brush all over top of ham. Roast according to above time, until the ham reaches an internal temperature of 140°F, basting with pan juices and additional glaze every 20 minutes.
Remove from oven; let rest for at least 20 minutes before slicing.
Notes:
If preferred, you can omit the whole cloves and add a pinch (about 1/8 teaspoon) of ground cloves to the glaze mixture. Although Mom never did it and I prefer not to, baked hams are sometimes garnished with pineapple rings and maraschino cherries for a more festive presentation. If desired, for the final hour of roasting, place pineapple rings in one layer over the top of the ham, and use a toothpick to secure a cherry in the center of each ring.
Pan-Roasted Potatoes
Serves 6
My Pennsylvania Dutch grandmother usually made new potatoes in a pan on top of the stove, like in this quick and easy side dish recipe. They were buttery, nicely browned, and delicious.
http://teriskitchen.com/padu tch/panpots.html
•2 pounds small red-skinned or white potatoes (of fairly equal size)
•4 tablespoons butter
•Salt and pepper to taste
•Chopped fresh parsley
•Paprika for garnish (optional)
Wash or, if desired, peel the potatoes. Heat butter in a large skillet over medium heat. Add potatoes; lower heat to medium-low and cover. Cook, stirring occasionally, until fork tender, about 30 minutes depending on size. Adjust heat as needed if potatoes brown too quickly. Toss with the parsley and paprika. Serve immediately.
Buttered Sugar Snap Peas
Serves 8
What I really like about sugar snap peas, other than the sweet flavor and crispy texture, is that there is much less preparation than with fresh green peas. You eat the whole pod and it is yummy. However, there might be a tough string, depending on the size and the season, which can easily be removed by pulling the stem end along the back of the pod. Sugar snap peas can be found all year long in most grocery stores, but are best in spring. Serve this quick and easy side dish for a weeknight meal, special occasion or casual entertaining.
http://teriskitchen.com/ vegetable/sugarpeas.html
•2 pound sugar snap peas, rinsed and drained
•4 cups water
•2 teaspoon granulated sugar (optional, see notes below)
•Salt and pepper to taste
•4 tablespoons butter, preferably unsalted
Bring the water to a boil in a medium saucepan. Add the sugar, salt and peas. Cover, reduce heat to medium and cook just until the peas are just tender, 5 to 10 minutes depending on size. Drain well. Add the butter, additional salt and pepper. Stir well until the butter has melted. Serve immediately.
Notes:
This is my mother's original recipe and, at the time, she always added a little sugar. Later she stopped using it and I think the peas are sweet enough without it. I kept it in the recipe to give you the option. Frozen sugar snap peas are quite good and can be used in this recipe following cooking times on the package.
Stewed Rhubarb
Serves 8
In Pennsylvania, rhubarb is always plentiful in spring and there are many different ways to prepare it. The Pennsylvania Dutch serve stewed rhubarb as a side dish with the meal, or as a dessert. It is also great as a topper for ice cream, pancakes or waffles. This recipe can be made in any amount desired. It is very easy to preserve in jars. See the notes below for additional cooking and serving suggestions, as well as preserving guidelines.
http://teriskitchen.com/de sserts/rhubarb2.html
•12 cups of 3/4-inch rhubarb slices
•2 teaspoon fresh lemon juice
•Pinch of salt
•3 cups granulated sugar (more or less to taste)
Place rhubarb, lemon juice and salt in large pot. Add just enough water to cook. Bring to a boil; reduce heat and simmer, covered, until tender, about 45 minutes. Check occasionally and add water if needed. If there appears to be too much liquid, remove the lid and cook until the moisture has evaporated. Add the sugar, starting with less, and stir well. Cook until the sugar is dissolved. Taste for sweetness, adding more sugar if needed.
Notes:
Depending on how you intend to serve the rhubarb, other ingredients can be added. For example, if serving as a side dish, I might add some butter. For a dessert, you might want to add some cinnamon. For an ice cream topping, a little strawberry jam will thicken and sweeten the rhubarb. This can even be used as a fruity, tangy salsa. Cut the pieces smaller, do not cook as long, omit some of the sugar and add something like balsamic vinegar. There are many possibilities.
Preserving:
It will take about 10-1/2 pounds of rhubarb for 7 quarts, or 7 pounds for 9 pints. Place the rhubarb in a large pot and add 1/2 cup sugar for each quart of fruit. Lemon juice and salt can be added. Let set until it starts to make juices, then heat until boiling. Fill jars, leaving a 1/2-inch headspace. Adjust lids and process in a boiling water canner for 15 minutes at an altitude up to 1,000 feet, 20 minutes from 1,000 to 6,000 feet. The time is the same for either size jar. (Processing times are based on guidelines provided by the USDA National Food Safety Database.)
Hot Bacon Dressing for Salads
Makes about 1-1/2 cups
This Pennsylvania Dutch family recipe is a favorite sweet and sour dressing for green salads with dandelion, endive, or escarole. It works equally well with crispy romaine lettuce when the other greens are not available.
A salad with hot bacon dressing complements many meals, but we usually serve it with chicken pot pie, green beans and ham, baked ham or even with turkey for Thanksgiving. It makes a quick, easy and delicious side dish.
http://teriskitchen.com/padutc h/bacon.html
Salad:
Use 1 cup of your favorite greens per serving.
I've used romaine, spinach, butter lettuce, and dandilion greens.
Dressing:
•1 large egg, well beaten
•1/3 cup granulated sugar
•1/4 cup apple cider vinegar
•3/4 cup water
•1/2 teaspoon salt
•4 strips bacon, cut into 1-inch pieces
•1 tablespoon all purpose flour
Beat the sugar into the egg. Add the vinegar, water and salt; beat well. Meanwhile, brown the bacon in a small saucepan. Stir in the flour and stir until smooth.
Add the liquid to the bacon mixture and cook over medium heat until thickened, stirring constantly. Pour hot dressing over coarsely chopped greens and mix thoroughly until wilted. Serve immediately.
Notes:
The dressing can be prepared ahead and reheated, stirring constantly to keep from sticking to saucepan. If it gets too thick, add a little water. Depending on how many greens you use, you might have leftover dressing. It can be refrigerated and reheated before pouring on fresh greens. Leftover salad can be refrigerated and reheated in microwave until warm. The greens will wilt more but taste just as good.
Pickled Red Beet Eggs
Makes 12 pickled eggs
Most pickled egg recipes consist only of eggs in a brine. This Pennsylvania Dutch version incorporates red beets into the pickling liquid, which adds a mellow flavor and incredible color. The whites of the eggs turn red, and the color becomes more intense the longer the eggs are kept in the juices.
The egg in the photo had been refrigerated for ten days. Someone once told me that the sliced egg looks like the setting sun surrounded by a red sky. I agree. These pickled eggs are a quick, easy, healthy and delicious snack or addition to the traditional PA Dutch sweets and sours that accompany many meals.
http://teriskitchen.com/eggs/re dbeet.html
•12 freshly hard-cooked eggs, peeled and kept whole
•1 can (14 to 16-ounces) sliced red beets, drained, liquid reserved
•2/3 cups granulated sugar
•1/2 teaspoon salt (more or less to taste)
•1/2 cup apple cider vinegar
•1-1/2 cup red beet juices, reserved from canned beets (see notes below)
Mix together sugar, salt, vinegar and juice until sugar is dissolved. (Taste for seasoning. It should taste more tart than sweet.) Place the peeled eggs and red beets in a large container. Pour dressing over eggs. Refrigerate overnight. To serve, cut eggs in halves, quarters or slices.
Notes:
If the juices from the canned red beets do not equal 1-1/2 cups, add water to make up the difference. This is the same dressing the Pennsylvania Dutch use to pickle vegetables, such as cucumbers or green beans, both of which are in the similar and related recipes links. Pickled eggs will keep in the refrigerator for up to two weeks. At that point, you can use the leftover dressing for another batch of eggs, adding more vinegar as needed. The recipe can be halved or doubled. Freshly cooked red beets and their cooking liquid can be substituted for canned red beets.
Homemade Dinner Rolls
Makes 2 dozen rolls
I love homemade bread, but I do not always have the time to make it. Using a heavy-duty standup mixer, one of the most useful presents I ever received (thanks, Mom), or a bread machine makes the task quicker and easier. This recipe comes from a cookbook that came with my mixer, with a few adjustments I made to suit my tastes. If you do not have a heavy-duty mixer, the rolls can easily be made by hand, adjusting the kneading time accordingly.
http://teriskitchen.com/brea ds/dinrolls.html
•1 cup milk
•1/2 cup water
•1/2 cup butter, preferably unsalted
•4-5 cups all-purpose unbleached flour
•3 tablespoons granulated sugar
•1 teaspoon salt
•2 packages active dry yeast
Combine milk, water and butter in small saucepan. Heat over low heat until liquids are very warm (120 - 130°F). Alternately, heat in microwave in a microwave-safe container.
Place 3-1/2 cups of the flour in the mixer bowl with the sugar, salt and yeast. Stir to combine. Add warm liquid and mix until thoroughly combined. Gradually add the remaining flour, mixing and kneading with each addition, until dough is no longer sticky. Continue kneading until shiny and elastic.
Place dough in a greased bowl; cover with greased plastic wrap and a heavy towel. Place in warm, draft free area and let rise for 15 minutes.
Turn dough onto a floured board. Shape into 24 equal pieces. Form each piece into a ball and place on a greased baking sheet, about 2 inches apart, or in greased muffin pans. With kitchen shears or clean scissors, cut just the tops of each ball in half, then in quarters to make a cloverleaf effect. Cover; let rise in a warm (90°F) oven for 15 minutes.
Preheat oven to 425°F. Bake rolls for 12 minutes or until done. Remove from pans and cool on wire rack. (Hot rolls can be brushed with melted butter before cooling.)
Notes:
Extra rolls can be frozen for up to three months. Wrap in foil, frozen or thawed, and reheat in the oven. Alternately, wrap thawed rolls in paper towels and reheat briefly in the microwave.
Mammy's Lemon Sponge Pie
Makes one 9-inch pie
When I was growing up in Pennsylvania Dutch country, pies were the special attraction at a Sunday family dinner. My grandmother made them every week. When she was no longer able to bake, my mother made them, though not quite as often. Now I make them, usually for special occasions. Lemon sponge pie is one of my favorites. For a lighter version without the crust, see the link for Lemon Sponge Pudding in the similar and related recipes. It is a delicious way for me to enjoy my favorite pie more often. Either recipe is a quick, easy and special dessert or sweet treat.
http://teriskitchen.com/padut ch/sponge.html
•1/2 cup granulated sugar
•3 tablespoons all-purpose flour
•2 lemons, juiced and rind grated
•2 large egg yolks, lightly beaten
•1 tablespoon butter, melted
•1/4 teaspoon salt
•1 cup milk
•2 large egg whites
•One 9-inch unbaked pie crust, store-bought or homemade
Preheat oven to 400°F.
Mix together the sugar and flour. Add the lemon juice and rind, egg yolks, butter and salt. Mix well. Mix in the milk. Beat egg whites until firm; fold into batter. Pour into prepared pie crust.
Bake for 10 minutes, then reduce oven temperature to 350°F and bake for another 30 minutes or until pie springs back to a light touch.
Place on cooling rack and cool completely before serving. Leftover pie needs to be refrigerated.
