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| 1 Tasse | flour |
| 1/2 Teelöffel | salt |
| 1/3 Tasse | shortening |
| 1 | Eggs lightly beaten |
| 1 Teelöffel | Lemon rind grated |
| 1 Teelöffel | lemon juice |
| 3/4 Tasse | sugar |
| 1/4 Tasse | cornstarch |
| 1 Tasse | water |
| 1 Teelöffel | Lemon rind |
| 1/3 Tasse | lemon juice |
| 2 | egg yolks lightly beaten |
| 1 Teelöffel | Yellow Food coloring |
| 1/2 Tasse | cream cheese |
| 2 | egg whites beaten |
| 1/4 Tasse | sugar |
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For The Pastry:
Sift together dry ingredients. Cut in shortening. Blend in 1 slightly beaten egg, 1 ts. Grated lemon rind and 1 ts. Lemon juice. Prepare crust for a 8 or 9-inch pie pan. Save left over dough. Bake crust and left over dough (which has been put in separate pan) at 400 degrees for 12 to 15 minutes. Save extra dough that has been baked.
For The Filling
Cook first 7 ingredients, stirring constantly. Add cream cheese, blend well then cool. Beat 2 egg whites until soft mound form. Gradually add 1/4 cup sugar and beat until stiff peaks form. Fold into lemon filling. Pour into baked shell and sprinkle crumbled, left over crust on top of pie. Chill for 2 hours.
Charleston, Wv 1969
billspa@icanect. Net
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