Lemon Pudding Pie
Ingredients| 4 tbsp butter,softened at room temp 1 cup granulated sugar 3 each extra large egg yolks at roo 1/3 cup freshly squeezed lemon juice 2 tsp finely grated lemon rind 3 tbsp all-purpose flour 2 tsp all-purpose flour 1 cup light cream at room temperat 2 each extra large egg whites at ro 1 pinch cream of tartar 1 each fully baked 9 pie shell |
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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.
Servings:
8
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