Ingredients
6 Large Eggs
1 cup sugar
5 tablespoons sugar
pinch of salt
Juice of 1 and 1/2 large lemons
grated rind of one lemon
Your favorite crisp pie crust, baked and cooled
Preparation
Preheat oven to 325 degrees. Separate eggs. Place three whites in one bowl, three in another and all the yolks in a third bowl. Combine yolks with 1 cup sugar,pinch salt, lemon juice and lemon rind. Beat until well mixed. Place yolk mixture in a double boiler and cook over medium heat, stirring constantly, till quite thick (should be the consistancy of lemon curd). Beat three of the whites till stiff,carefully fold in cooked lemon yolk mixture. Place eggwhite/lemon yolk mixture in the cooled, baked pie crust and allow to cool as you beat the remaining three egg whites with 5 tablespoons of sugar till stiff. Top the pie with the the beaten egg whites and bake at 325 untill browned. Allow to cool before cutting.
