Impossible Lemon Pie

• 2 lemons, juice and rind of, grated
• 3 eggs, separated
• 2 tablespoons hot water
• 1/2 cup granulated sugar (divided)
• 2 tablespoons butter
• 1 baked 9-inch pie shell

1. In a heavy saucepan, combine lemon juice and rind, egg yolks, hot water, 1/4 cup sugar and butter.
2. Heat slowly, stirring constantly, until thick enough to coat a spoon.
3. Remove from heat and allow to cool slightly.
4. In a large bowl, beat egg whites until STIFF, slowly adding remaining 1/4 cup sugar.
5. Fold in egg yolk mixture and pour into baked pie shell.
6. Place pie briefly under broiler to give a golden top.
7. Watch it constantly because it will brown quickly.
8. Cool and refrigerate for about 2 hours before serving. Keep in the refrigerator.
9. Serves 6 to 8.
10. NOTE: To extract more juice from lemons, limes and oranges, place them in the microwave on high for 30-45 seconds per piece of fruit, or roll them on the kitchen counter with the palms of your hands.
11. I used extra large lemons for this pie.
12. Impossible Pie Cookbook.

lemons, eggs, water, sugar, butter, shell

Taken from www.food.com/recipe/impossible-lemon-pie-123755 (may not work)