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 @ 4 degrees 1 minutes,reduce oven temperature to 35 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 inch pie.
|
