This recipe is from my great grandmother's cookbook (handed down to her granddaughter, Phyllis Dorothy Wilson Purdy, who has handed it to me. My great grandmother is Jennie Mae Halstead Colby.
1/2 cup sugar 2 Tb flour 1 1/2 Tb melted butter juice and grated rind of 1 lemon 1 egg 1/2 cup milk pinch of salt Mix sugar and flour, add melted butter, lemon, egg yolk slightly beaten milk egg white stiffly beated salt Bake in one crust & cover with meringue If meringue is desired, add 2 yolks to custard. Beat whites add 4 Tb sugar.
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