Lemon Butter Cream Pie

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READY IN: 40mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cream butter and sugar until light and fluffy.
  • Add eggs and yolks, one at a time, beating well after each addition.
  • Blend in lemon juice and rind.
  • Cook in double boiler over hot water, stirring constantly, until thickened. Cool slightly.
  • Pour into cool pie shell.
  • Add salt to egg whites, and beat until frothy.
  • Beat in sugar, a tablespoon at a time, continuing to beat mixture will hold soft peaks.
  • Spread over filling, sealing carefully to crust.
  • Bake at 325, for 12-15 minutes, or until nicely brown.
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