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 at 400 degrees 10 minutes, reduce oven temperature to 350 degrees 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. Makes one 9″ pie.
“This is such a wonderful tasting lemon pie.And, w/o all the fuss of merinque etc.Really easy/peasy with your step-by-step instructions.I added just a touchmore lemon also.Made this for A Taste of Yellow (May08) Livestrong month!!Proud of you Mary~”
“Very easy recipe. I added more lemon juice, because it just didn’t taste like lemon pie. My family loves it. I have made it 2 times already. 🙂 Thanks!”
“Now just how great can a lemon pie get? Well, about as great as this one ~ makes for a very OUTSTANDING & tasty dessert! Your directions were easy to follow, & I especially liked folding the egg white INTO the filling! Thanks for such a great keeper! [Tagged, made & reviewed in Cupid’s Choice Beverage Tag game]”
“I made this with a homemade crust Recipe #26205 and it was wonderful. I made this to specs except I substituted sour cream for the light cream (as I was out of light cream), and although that is probably what caused the cracking on top of the pie, It didn’t bother the flavor one single bit. This is like a light, airy, and very fluffy lemon cheesecake. Great job NoraMarie, thanks for posting.”