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Lemon Custard Pie

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4 eggs
1/2 cup sugar
3 cups milk (scald)
1/8 teaspoon salt
1 1/2 teaspoons lemon extract
1 unbaked pie shell


Beat the eggs, stir in the sugar. Cook the entire mixture stirring constantly. When cool, add the lemon and pour into pastry lined tin. Bake 10 minutes in a 450 degrees F., oven, reduce heat and bake 30 minutes in 350 degree F. oven. Bake until a knife when inserted comes out clean.

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