• Pastry
  • 2 cups sifted flour
  • 2 teaspoons sugar
  • 1 teaspoon Salt
  • 1 cup shortening
  • 4 tablespoons ice water
  • Filling
  • 5 egg yolks
  • 1/3 cup sugar
  • 2 tablespoons grated lemon rind
  • 1 cup sour cream
  • 1/4 cup flour
  • 5 egg whites
  • Topping
  • 1 tablespoon Butter, melted
  • 1 teaspoon sugar
Make the Pie Crust: Sift the first 3 ingredient together. Cut the shortening into the flour until the mixture looks like rice kernels. Sprinkle water all over and toss with a fork until mixture is evenly dampened. Press into 2 balls, then roll out on a floured surface. Prepare the Filling: Beat egg yolks and sugar together. Blend in everything else but the egg whites. Whip the egg whites until stiff, then fold into the egg yolk mixture. Line a 9 inch pie pan with the bottom crust. Spoon filling mixture into unbaked pie crust and cover with the top pie crust. Pinch edges together. Bake in 350° oven for 30 to 40 minutes. While still warm, brush crust with melted butter and sprinkle with sugar.
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