---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Lemon Pudding Pie
 Categories: Pies, Desserts
      Yield: 6 Servings
 
      2 ts Lemon zest; finely grated
      1 c  Light cream; room temperature
      1 pn Cream of tartar
      1 c  Granulated sugar
      3 lg Egg yolks; room temperature
      3 tb Flour; +2 ts
      2 lg Egg whites; room temperature
      1    Baked pie shell (9")
      4 tb Butter; softened
    1/3 c  Lemon juice; fresh squeezed,
           - strained
 
  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°F for 10 minutes, reduce oven temperature to 350°F 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.
 
-----