| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Pies |
8 |
Servings |
INGREDIENTS
| 4 |
tb |
Butter,softened at room temp |
| 1 |
c |
Granulated sugar |
| 3 |
|
Extra large egg yolks at roo |
| 1/3 |
c |
Freshly squeezed lemon juice |
| 2 |
ts |
Finely grated lemon rind |
| 3 |
tb |
All-purpose flour |
| 2 |
ts |
All-purpose flour |
| 1 |
c |
Light cream at room temperat |
| 2 |
|
Extra large egg whites at ro |
| 1 |
pn |
Cream of tartar |
| 1 |
|
Fully baked 9" pie shell |
INSTRUCTIONS
Cream butter well in large mixing bowl.Add 3/4 cup sugar in 2
additions,beating 1 minute after each portion added.Blend in the egg
yolks,1 at a time,beating well after each addition.Beat in the lemon juice
and rind;beat in flour and cream.
Beat egg whites on moderately high speed in small deep bowl until
frothy.Add cream of tartar;continue beating until soft peaks form.Add
remaining 1/4 cup sugar;beat until firm but moist peaks form.Stir in small
spoonful of the egg whites into lemon mixture; then fold in remaining egg
whites.
Gently,pour filling into baked pie shell.Bake @ 400 degrees 10
minutes,reduce oven temperature to 350 degrees and continue baking about 25
minutes or until top is well risen and firm to the touch.
Transfer to cooling rack.Cool completely;then refrigerate 6 hours before
serving.Makes one 9" pie.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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