This old-fashioned pie is said to be from Kentucky. Made from the most basic of ingredients--sugar, eggs, butter, and milk--that make a filling that is, simply put, absolutely delicious. It's good with a meringue on the top or without one.
- 1 pie dough of your choice to fill a 9" shallow pie pan
- 5 egg yolks
- 1 1/4 cup 250 g sugar
- 3/4 cup 180 g butter, softened to room temperature
- 1/4 cup 60 ml milk or half and half
- Zest of one lemon
- 1 Recipe for French Meringue of your choice (optional)
Roll out pie dough, place in pan, trim edges and crimp or flute them. Place in fridge to chill while you make the filling.
Place a sheet pan on the lowest oven rack, and preheat the oven to 350 F.
In a medium size bowl, place the egg yolks and sugar, and beat with an electric hand mixer or stand mixer, until light color.
Add the softened butter and beat well.
Add the milk or half and half, and lemon zest, and mix again.
Pour the filling into the unbaked dough.
Place the pie on the heated sheet pan, and bake on the lowest rack for 35-40 minutes. The filling should not jiggle, and the top of the pie will be a lovely golden brown.
During the last part of the bake, make the French Meringue.
Remove the pie from the oven and spread the optional meringue over the top of the pie, making little peaks and valleys with the back of a spoon.
Return the pie to the oven for 6-7 minutes for the meringue to brown slightly.
Let cool and serve.