Favourite Lemon Pudding Pie
Favourite Lemon Pudding Pie recipe
Yield
12 servingsPrep
25 minCook
35 minReady
2½Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | tablespoons |
butter
softened at room temp |
|
| 1 | cup |
sugar
granulated |
|
| 3 | large |
egg yolks
at room temp, extra large |
|
| ⅓ | cup |
lemon juice
freshly squeezed |
|
| 2 | teaspoons |
lemon zest
finely grated |
|
| 3 | tablespoons |
all-purpose flour
|
|
| 2 | teaspoons |
all-purpose flour
|
|
| 1 | cup |
light cream (half&half)
at room temp |
|
| 2 | large |
egg whites
at room temp, extra large |
|
| 1 | pinch |
cream of tartar
|
*
|
| 1 |
pie shell (9 inch)
9 inch, baked |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6E+1 | ml |
butter
softened at room temp |
|
| 237 | ml |
sugar
granulated |
|
| 3 | each |
egg yolks
at room temp, extra large |
|
| 79 | ml |
lemon juice
freshly squeezed |
|
| 1E+1 | ml |
lemon zest
finely grated |
|
| 45 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
all-purpose flour
|
|
| 237 | ml |
light cream (half&half)
at room temp |
|
| 2 | each |
egg whites
at room temp, extra large |
|
| 1 | pinch |
cream of tartar
|
*
|
| 1 | each |
pie shell (9 inch)
9 inch, baked |
|
Directions
Cream butter well in large mixing bowl.
Add ¾ 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 ¼ 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 F 10 minutes, reduce oven temperature to 350℉ (180℃) 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.
