Lemon Pudding Pie

Lemon Pudding Pie

Lemon Pudding Pie

45 minutes

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Details
  • Serving Size:   9
  • Weight Watchers:   14 Points
Cuisine
  • dessert
Comments
Ingredients
  • 1 pch cream of tartar
  • 2 extra large egg whites at room temperature
  • 3 extra large egg yolks at room temperature
  • 3 tablespoons plus 2 teaspoons all-purpose flour
  • 1 cup granulated sugar
  • cup freshly squeezed lemon juice - strained
  • 2 teaspoons finely grated lemon rind
  • 1 cup light cream at room temperature
  • 1 fully baked 9" pie shell
  • 90 grams Unsalted butter, (3 oz)
Instructions

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 degrees 10 minutes,reduce oven temperature to 350 degr

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