Lemon Custard Pie

• 1/4 pound filo
• filo
• butter melted
• 1 egg yolk beaten, for glazing top
• 1 1/2 cups milk
• 1 cup flour
• 3/4 cup sugar
• 1 tablespoon butter
• 2 eggs separated room temp.
• 1 1/4 teaspoons lemon peel grated fresh
• lemon juice cup fresh squeezed

1. TO ASSEMBLE Bring the milk to a boil. In another saucepan, combine the flour and the sugar over low heat. Slowly beat in the hot milk, stirring constantly with a wire whisk, until mixture boils and thickens. Remove from the heat and add the butter. Beat the egg yolks in a bowl, then add the lemon peel and juice to the yolks. Stirring constantly, slowly add the hot milk mixture to the egg yolks. Return the mixture to the pan and cook over low heat, still
2. Beat the egg whites until stiff. When the lemon custard has cooled a bit, gently fold in the beaten egg whites.
3. Follow the folding instructions for the Simple Round shape. Brush the top with beaten egg yolk.
4. Bake in a preheated 375 oven until golden brown, about 25 minutes. Let the pie cool about 1 hour before serving.

butter, egg yolk, milk, flour, sugar, butter, eggs, lemon peel, lemon juice

Taken from www.yummly.com/recipe/Lemon-Custard-Pie-1660549 (may not work)