1 c Granulated sugar 3 tb Plus 2 teaspoons flour
3 ea Large egg yolks at room temp 1 c Light cream-room temperature
4 tb (1/2 stick) butter,softened 2 ea Large egg whites at room tem
1/3 c Squeezed lemonjuice,strained 1 x Pinch cream of tartar
2 ts Finely grated lemon rind 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.
Yields
6 servings
