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Frothy Lemon Pie
Author/Submitted by:
Servings: 1
Categories:
Desserts
/
Pies & Pastries
Ingredients: 1
9 inch
pastry shell
-- (baked and cooled) 6
eggs,
separated
1/2
c
sugar 1
t
grated lemon peel 1/3
c
lemon juice 1/8
t
salt 3
tb
sugar
Directions:
Beat the egg yolks and the 1/2 cup sugar with an elrctric mixer
until very thick and pale yellow. Gradually beat in the lemon peel,
juice, and salt. Pour mixture into the top of a double boiler, and set
over simmering water. Cook, stirring constantly, until smooth and
thickened, about 8 minutes. Set aside to cool slightly. Beat egg whites
until soft peaks form; gradually add the 3 T. sugar, beating until
glossy. Fold the slightly cooled custard mixture into the beaten egg
whites. Spoon the mixture into the pastry shell. Bake in the top half of
a 350` oven for 15 to 20 minutes, or JUST until filling is set and
lightly browned on top. Let cool before serving. Wis/Gramma
By "Lloyd A. Carver" <lloyd2@mindspring.com> on Jan 5, 1996
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