Title: Berks County Potato Custard Pie
Categories: Penndutch, Pies
Yield: 1 servings
1 md Potato
2 tb Butter
3/4 c Sugar
2 Egg yolk
2 Egg white
1/2 Lemon, juice of
1/2 Lemon, grated rind of
1/2 c Milk
*pastry
Boil the potato and mash fine. Add the butter and sugar and stir to a
creamy consistency. Let this mixture cool and then add the beaten egg
yolks, the milk, lemon juice and rind. Mix together well and then
fold in the stiffly beaten egg whites. Pour into a pie pan lined with
crust and bake at 400-F about 25 minutes.
Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary
Arts Press, 1936.
