Olsson Recipes

WSJ  April 2012. Serves 4. Bake 350° 9 inch pie plate.

Like a meringue pie with out the crust or meringue topping.

• 6 egg yolks
• 3/4 C sugar
• 2 Meyer lemons – juice & zest

Simmer 2 inches water in bottom of double boiler. Reduce heat to low.  Whisk 6 egg yolks in top of boiler until foamy. Keep whisking, add sugar then lemon juice & zest, whisk  until thickened (about 10 minutes). remove from heat.

• 3 egg whites, beat until just stiff (hold shape but not dry)

Fold egg whites into cooled lemony mixture.Pour into 9 inch pie plate.

Bake until custard is set, pale gold and puffed – about 15 minutes. Serve warm, within 10 min.