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LEMON PUDDING PIE

Category:    Pies, Desserts
Yield:6 servings
 
      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.
 

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