Ingredients
- 9 pie shell
- 3 egg yolks
- 2 egg whites
- 2 additions
- 1 fully (baked)
- 1 after portion added
- 1 at a time
- 1/2 stk
- 240 ml cream room temperature (light)
- 200 gr granulated sugar
- 150 gr sugar in
- 85 gr squeezed
- 55 gr butter
- 50 gr sugar
- 5 gr flour
- 4 gr lemon rind (finely grated)
- 1 ml cream of tartar
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 23 cm pie. ----
