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Lemon Pudding Pie

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      Title: LEMON PUDDING PIE
 Categories: Pies
      Yield: 8 Servings
 
      4 tb Butter,softened at room temp
      1 c  Granulated sugar
      3 ea Extra large egg yolks at roo
    1/3 c  Freshly squeezed lemon juice
      2 ts Finely grated lemon rind
      3 tb All-purpose flour
      2 ts All-purpose flour
      1 c  Light cream at room temperat
      2 ea Extra large egg whites at ro
      1 pn Cream of tartar
      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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