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| LEMON FLUFF PIE |
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- 9-inch pie crust
- 3 egg yolks
- 1/4 cup lemon juice
- 3 egg whites
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- 1 teaspoon grated lemon rind
- 1/2 cup sugar
- 1/8 teaspoon salt
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Beat egg yolks. Add lemon juice and grated rind. Cook slowly
until rather thick. Cool mixture and fold in egg whites, beaten
stiff with sugar and salt. Pour into baked pie crust. Bake 30
minutes at 325° F. |
Purchase pie
cookbooks
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