Combine sugr, flour, butter or margerine, salt, and egg yolks in mixer bowl. Beat until smooth. Beat in lemon juice and peel. Add milk, beating slowly. In another mixer bowl, beat egg whites stiff, but not dry. Fold egg whites into lemon mixture. Bake pie shell at 350 degrees for 5 minutes. Pour in filling. Bake 40 minutes, or until filling is firm. When cut, there will be a delicate cake on top of the pie mixture. Personal notes: 1. The first thing I did was beat the egg whites and set aside. 2. Then I did the pie shell and baked it for 5 minutes, then set it aside. 3. Then I did everything else. But since I didnt have a fresh lemon, I substituted 1/3 cup real-lemon juice. Kenny said it needed more lemon, so Ill add 1/2 tsp lemon extract next time. i usually dont have fresh lemons on hand. 4. I used the Pillsbury unfold pie crust. This is better than my home-made pie crust which resembles something that is produced by Goodyear or Michelin. 5. I was able to remove it from the oven at about 30 minutes. I checked the center with a knife, and it came out clean. I served this with a generous helping of Cool Whip, but whipped cream, the real stuff, would be better. And there are no more leftover pieces of pie. I just polished off the very last one. This is a perk that comes with being the last one to go to bed at night...you get to eat the good stuff left in the fridge. Posted to EAT-L Digest 23 Mar 97 by "Sharon H. Frye"
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|Serving Size: 1 Serving (1499g)|
|Recipe Makes: 1|
|Calories from Fat: 1325 (29%)|
|Amt Per Serving||% DV|
|Total Fat 147.2g||196 %|
|Saturated Fat 64.3g||321 %|
|Monounsaturated Fat 51.4g|
|Polyunsanturated Fat 15.2g|
|Cholesterol 2241.9mg||690 %|
|Sodium 1855.1mg||64 %|
|Potassium 1038mg||27 %|
|Total Carbohydrate 740g||218 %|
|Dietary Fiber 4.9g||20 %|
|Sugars, other 735g|
|Protein 75.4g||108 %|
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Calories per serving: 4497
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