Leusch Family Recipes

Lemon Cream Pie

Dorothy Leuschpage 20

Ingredients

  • 4 Eggs
  • 2 Cups Granulated Sugar
  • 2 Cups All-Purpose Flour
  • 1 Tablespoon Cornstarch
  • 1 Cup Whole Milk
  • 1/2 Teaspoon Salt
  • 1 Tablespoon Butter
  • The Frosting
  • 1/2 Cup Granulated Sugar
  • 1 Egg
  • 1 Tablespoon Flour
  • 1/4 Pound Butter
  • 1 Cup Whole Milk
  • 3 Tablespoons Confectioners' Sugar
  • The Cake

Instructions

Beat the eggs until a very lemony color. Add sugar slowly. Sift the flour, cornstarch and salt. Heat the milk and butter to the scalding point. Alternately add the dry ingredients and the hot milk to the egg and sugar. Pour the batter into 3 greased 8 inch cake pans. Bake at 375 degrees for 30 minutes. The Frosting Beat the egg and add the sugar, beating until well mixed. In a saucepan make a paste with the milk and the flour. Cook until thick. Mix with the eggs and sugar. Refrigerate until cold. The mixture should be thick and gummy. Cream the butter and confectioners' sugar. Add the chilled custard and beat until smooth.