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Ingredients
- 1 c. Flour
- 1/2 tsp Salt
- 1/3 c. Shortening
- 1 x Egg, slightly beaten
- 1 tsp Lemon Rind, grated
- 1 tsp Lemon Juice
- 3/4 c. Sugar
- 1/4 c. Cornstarch
- 1 c. Water
- 1 tsp Lemon Rind
- 1/3 c. Lemon Juice
- 2 x Egg Yolks, slightly beaten
- 1 tsp Yellow Food Coloring
- 1/2 c. Cream Cheese
- 2 x Egg Whites, beaten
- 1/4 c. Sugar
Directions
- FOR THE PASTRY:Sift together dry ingredients. Cut in shortening. Blend in 1 slightly beaten egg, 1 ts. grated lemon rind and 1 ts. lemon juice. Prepare crust for a 8 or possibly 9-inch pie pan. Save left over dough. Bake crust and left over dough (that has been put in separate pan) at 400 degrees for 12 to 15 min. Save extra dough which has been baked.
- FOR THE FILLING
- Cook first 7 ingredients, stirring constantly. Add in cream cheese, blend well then cold. Beat 2 egg whites till soft mound form. Gradually add in 1/4 c. sugar and beat till stiff peaks form. Fold into lemon filling. Pour into baked shell and sprinkle crumbled, left over crust on top of pie. Refrigeratefor 2 hrs.
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