Recipe for cooking lemon butter cream pie

Desserts to Go with Coffee and Tea :: Custard and Meringue Pies

Lemon Butter Cream Pie

1/2 c. butter
1 c. sugar
2 eggs
2 egg yolks
6 Tbsp. lemon juice
2 tsp. grated lemon rind
1 (8-in.) pie shell, baked
2 egg whites
1/8 tsp. salt
1/4 c. sugar

Cream butter and sugar until light and fluffy. Add eggs and yolks, one at a time, beating well after each addition. Blend in lemon juice and rind. Cook in double boiler over hot water, stirring constantly, until thickened. Cool slightly. Pour into cool pie shell.

Add salt to egg whites and beat until frothy. Beat in sugar, a Tbsp. at a time, continuing to beat mixture will hold soft peaks. Spread over filling, sealing carefully to crust. Bake at 325 degrees F for 12 to 15 mins. or until nicely brown.