For making the Pie:
4 large eggs, separated.
1 and 1/2 Cups.Of granulated sugar.
1/4 Cup.Of all-purpose flour.
1/4 Cup.Of unsalted butter, melted.
1 Cup.Of whole milk.
1/4 Cup.Of freshly squeezed lemon juice.
Zest of 2 medium lemons.
1 prepared pie crust (store-bought or homemade).
For the Garnish:
Prepare your oven by heating it to 325 degrees Fahrenheit (160 degrees Celsius). And then transfer the pie crust to a dish with a circumference of 9 inches. You have the option of using a crust that you purchased or making your own.
In a combining basin, whisk the egg yolks until creamy and translucent. Continue beating while slowly adding in the granulated sugar until everything is well mixed.
Combine the melted butter, flour, milk, lemon juice, and lemon zest in a mixing bowl. Stir until combined. Blend until it is silky smooth and completely integrated.
In a separate dish, whip the egg whites to the point when they form firm peaks. For convenience, this may be done using an electric mixer. After beating the egg whites, carefully fold them into the lemon mixture until the ingredients are just blended. Take care not to overmix.
Pour the lemon mixture into the pie crust that has been made very carefully. If you want the pie dish to be more stable, you may put it on top of a baking sheet.
Bake for about 45 to 50 minutes in an oven that has been preheated, or until the top is golden brown and the middle is firm. On top of the pie will be a layer of lovely lemon custard, and the pie will have a layer that is similar to cake on the bottom.
On a wire rack, give the Magic Lemon Pie enough time to cool down to room temperature. Add a finishing touch of sweetness by sprinkling powdered sugar over the top of the finished product just before serving.
If desired, top each serving with whipped cream, lemon wedges, and mint leaves.