Lemon Fluff Pie

  For my other pie from the Farm Journal Pie Book, I decided to try a new (to me) pie.
 The description sounded good. “This is a Fluffy lemon filling, with gold tipped meringue forming a crown around the center.” 
  Everyone thought it was a good variation on the regular lemon pie. What I liked is that there is nothing added to thicken it, so I saved some of the filling in a dish for me. Rarely do you find a pie recipe that will not call for something to thicken the filling, Flour, Corn starch, Gelatin, etc. This depends on the eggs to thicken it. It worked very well and with the beaten egg whites folded in the pie was not runny even after going back in the oven, which cooked the egg white so there is no raw egg in the pie.
  That said, I had help when I was trying to make this, and the egg whites were beaten too stiff, so the meringue didn’t look as nice as it should have. It tasted just fine though and I should have been keeping a eye on what my help was doing.
  If you are looking for a different, easy to make pie, this just might be the pie for you.
Lemon Fluff Pie
Baked 9” pie shell
4 eggs
Grated peel of 1 lemon
¼ cup fresh lemon juice
3 Tablespoons water
1 cup sugar divided
  Separate eggs, putting whites in mixer bowl and yolks in top of double boiler. Beat egg yolks until thick, gradually stir in lemon peel, and juice, water and ½ cup sugar. 
Cook over hot water until thickened stirring constantly. Remove from the hot water. 
  Beat egg whites until stiff; beat in remaining ½ cup sugar (1 tablespoon at a time.) Continue beating until whites are glossy and pile well.
  Fold half the whites into warm (not hot) yolk mixture; when evenly blended, empty into pie shell, smoothing surface.
  Spoon remaining meringue around the sides of pie, making sure it touches the crust. Bake in slow oven 325° long enough to brown meringue lightly. About 15 minutes.

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