Ingredients: 1 pch cream of tartar,2 extra large egg whites at room temperature,3 extra large egg yolks at room temperature,3 tablespoons plus 2 teaspoons all-purpose flour,1 cup granulated sugar,cup freshly squeezed lemon juice – strained,2 teaspoons finely grated lemon rind,1 cup light cream at room temperature,1 fully baked 9″ pie shell,90 grams Unsalted butter, (3 oz)
Instructions:
- 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 degr
