Lemon Pudding Pie

Name: Lemon Pudding Pie
Ingredients: ["4 tablespoons butter 1/2 stick softened", "1 cup granulated sugar", "3 large egg yolks extra, at room temperature", "lemon juice cup freshly squeezed, strained", "2 teaspoons grated lemon rind finely", "3 tablespoons all purpose flour", "1 cup light cream at room temperature", "2 large egg whites extra, at room temperature", "1 cream of tartar", "1 pie shell fully baked 9\""]"

1 ingredients

3 steps

Ingredients

["4 tablespoons butter 1/2 stick softened", "1 cup granulated sugar", "3 large egg yolks extra, at room temperature", "lemon juice cup freshly squeezed, strained", "2 teaspoons grated lemon rind finely", "3 tablespoons all purpose flour", "1 cup light cream at room temperature", "2 large egg whites extra, at room temperature", "1 cream of tartar", "1 pie shell fully baked 9\""]"

Directions

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.
2

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.
3

Gently,pour filling into baked pie shell.Bake @ 400 degrees 10 minutes,reduce oven temperature to 350 degr