5 large eggs, separated
1 cup sugar
2 large sweet lemons, juiced and zested
baked single pie crust
Put all egg yolks into a bowl and beat until light yellow and fluffy, then, with mixer running, slowly add in the sugar, and lemon juice and zest, and beat until blended.
Put the mixture into a double boiler over medium-high heat, and cook stirring constantly, until thick and smooth; remove insert from boiler and let cool.
Put the egg whites in a cold bowl and beat with a mixer until it forms stiff peaks, then fold most of the egg whites into the cooled custard, being careful not to deflate them. Turn this custard out into baked pie crust.
Take remaining egg whites and fold in a little sugar, then spread over the top of the custard in pie crust.
Turn oven on to 400 degrees and put pie in oven just long enough for egg whites on top to brown a little.
Remove immediately and cool before serving. May be refrigerated or served at once at room temperature.
Makes one pie.
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