Berks County Potato Custard Pie

penndutch, pies

1 each med potato
2 tablespoon butter
3/4 cup sugar
2 each egg yolk
2 each egg white
1/2 each lemon, juice of
1/2 each lemon, grated rind of
1/2 cup milk
1 single *pastry

Boil the potato and mash fine. Add the butter and sugar and stir to a creamy consistency. Let this mixture cool and then add the beaten egg yolks, the milk, lemon juice and rind. Mix together well and then fold in the stiffly beaten egg whites. Pour into a pie pan lined with crust and bake at 400-F about 25 minutes. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.