Lemon Pudding Pie


4 tablespoons butterstick) softened
room temperature
3 extra large egg yolks at room temperature
cup freshly squeezed lemon juice - strained
2 teaspoons finely grated lemon rind
3 tablespoons plus 2 teaspoons all-purpose flour
1 cup light cream at room temperature
2 extra large egg whites at room temperature
1 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 degr




9.0 servings


Wednesday, December 30, 2009 - 2:21am



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