Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 tb Butter,softened at room temp
1 c Granulated sugar
3 ea 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 ea Extra large egg whites at ro
1 pn Cream of tartar
1 ea Fully baked 9" pie shell
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.
