Title: Lemon Pudding Pie
Categories: Pies, Desserts
Yield: 6 Servings
2 ts Lemon zest; finely grated
1 c Light cream; room temperature
1 pn Cream of tartar
1 c Granulated sugar
3 lg Egg yolks; room temperature
3 tb Flour; +2 ts
2 lg Egg whites; room temperature
1 Baked pie shell (9")
4 tb Butter; softened
1/3 c Lemon juice; fresh squeezed,
- strained
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°F for 10 minutes, reduce oven temperature to 350°F 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.
