Lemon Pudding Pie
By: Anonymous
Published: Wednesday, December 30, 2009 - 2:21am

Ingredients




4 tablespoons butter (½ stick) softened
room temperature
1 cup granulated sugar
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 pch cream of tartar
1 fully baked 9" pie shell

Preparation

1 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