LEMON CUSTARD TART
--FILLING:--
3 eggs, separated
1 1/2 lemons
1 can condensed milk
1/8 tsp. salt
--CRUST:--
1 1/2 c. flour
1 tsp. salt
1 1/2 tsp. sugar
1/2 c. vegetable oil
2 tbsp. milk
9" tart pan (with removable bottom)
Preheat oven to 325 degrees. Crust: Mix together 1/2 cup vegetable oil and 2 tablespoons of milk. Pour over flour mixture. Stir until no dry flour is left. Press dough into tart pan. Filling: Beat the egg yolks. Add grated rind and juice of lemons condensed milk and salt. Mix together. Beat egg whites until stiff and then fold into lemon mixture. Pour into unbaked crust. Bake for 40 minutes.