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On Cloud Nine Lemon Pie
Chef:  Iola Egle - Bella Vista, AR          Category:  Desserts

1 cup sifted flour
1/2 teaspoon salt
1/3 cup lard or shortening
1 egg, slightly beaten
1 teaspoon lemon rind, finely grated
1 tablespoon lemon juice
1 tablespoon water
3/4 cup granulated sugar
1/4 cup cornstarch
1 cup water
1/2 cup lemon juice, freshly squeezed
2 egg yolks, slightly beaten
4 oz. cream cheese
3 egg whites
pinch of salt
1/2 teaspoon cream of tarter
4 tablespoons confectioners sugar

1 teaspoon vanilla

Directions: Sift flour and salt into mixing bowl. Cut in shortening until particles are the size of small peas. Combine slightly beaten egg, lemon rind and lemon juice. Sprinkle over flour mixture while tossing and stirring lightly with a fork. If neccessary, add one or two more tablespoons water. Form dough into ball then flatten to 1/2 inch thickness; smooth edges. Roll out on floured surface to make circle 1-1/2 inch larger than inverted 9 inch pan. Fit dough loosely into pan. Trim pastry from edge of pan. Fold edge of pie pastry to make generous rim before fluting. Bake shell in 400º F oven for 12 minutes. Cool. Combine sugar and cornstarch with water, lemon juice and slightly beaten egg yolks in saucepan. Cook over medium heat stirring constantly until thick. Add cream cheese and blend well. Cool. Beat egg whites with salt and cream of tarter until stiff but not dry. Slowly add confectioners sugar and vanilla. Spread over lemon pie filling and delicately make stiff peaks for pie decoration. Bake in 400º F oven for about 3 minutes—watch closely so it doesn't burn. Chill at least 2 hours before slicing.

Notes: This recipe is over 50 years old and my mother could make it taste gourmet. It is still a favorite of everyone today.