A lemony cool summer dessert! I once made it in a cooking class I did featuring desserts made with vegetables! It was a hit!
An unbaked 9″pie crust
1 medium-sized potato
3 Tbsp butter
3/4 cup sugar
3 egg yolks
1/2 cup milk
1Tbsp lemon grated zest
3 Tbsp fresh lemon juice
3 beaten egg whites
Cook and mash potato with butter. Beat in other ingredients, except egg whites. Beat egg whites till stiff, fold into custard. Pour into pie crust and bake at 400°F (200°C for 15 minutes, Turn oven downtown to 350°(180°) Bake for 15-20 minutes.
Cool. Chill overnight.
Baba's Kitchen 