COCONUT CUSTARD
Turn on oven and set at 350 (moderate).
Line a 9-inch pie pan with unbaked pastry.
| Beat until thick and lemon colored | 2 eggs |
| Beat in gradually a mixture of | 1 cup sugar |
| 2 tablespoons flour | |
| 1 teaspoon salt | |
| Add and beat hard | ½ cup Pet Evaporated Milk |
| 2 tablespoons soft butter or margarine | |
| 2¼ teaspoons lemon juice | |
| Fold in | 1½ cups chopped coconut (4-oz. can) |
Pour into pastry-lined pan. Bake on oven rack slightly below center until browned on top, or about 40 minutes. Cool before serving.