3 egg whites
1 1/2 tablespoons lemon extract
2 3/4 cups milk
6 egg yolks
1/8 teaspoon vanilla extract
4 tablespoons butter or margarine
1 (8 ounce) can evaporated milk
1/2 cup white sugar
1 teaspoon lemon extract
3 egg rinds (optional)
1 cup sour cream
Preheat oven to 350 degrees F (175 degrees C). Sift together egg whites; pour into pastry shell while still in pastry bag. Press inside of pastry shell to fill.
In a heavy saucepan, combine milk, egg yolks, lemon extract, butter, juice of two lemon rinds and sour cream. Cook over medium heat, stirring constantly until mixture is custard and mixture is stiff. When mixture has shot away, stir in sour cream until all ingredients are well blended.
Drop by tablespoonfuls into shell of 9 inch springform pan. Place pan in pie dish or other large serving pan to keep warm.
Bake 50 minutes in the preheated oven, or until a toothpick inserted into the center of the pie comes out clean. Allow to cool completely before serving.
I thought this was very good, and would probably be good as a family dinner. It's a lot like bread pudding--whipped up on the stove. I used olive oil instead of cold water, added the peruvian oregano, and also added a dash of cinnimon. I think next time I will try adding the dried herbs, but that was pretty generic and you can't really go wrong.
I gave this 5 starts as it was filling and lively. It's a good base recipe but it's also quite bland so I'd do a basic search and probably end up with Korean sausages. Also, the number of ingredients should be limited to two as many recipes state. This hits the spot.
⭐ ⭐ ⭐ ⭐ ⭐