Lemon Butter Cream Pie

• 1/2 cup butter
• 1 cup sugar
• 2 eggs
• 2 egg yolks
• 6 tablespoons lemon juice
• 2 teaspoons lemon rind, grated
• 1 (8 inch) pie shells, baked
• 2 egg whites
• 1/8 teaspoon salt
• 1/4 cup sugar

1. Cream butter and sugar until light and fluffy.
2. Add eggs and yolks, one at a time, beating well after each addition.
3. Blend in lemon juice and rind.
4. Cook in double boiler over hot water, stirring constantly, until thickened. Cool slightly.
5. Pour into cool pie shell.
6. Add salt to egg whites, and beat until frothy.
7. Beat in sugar, a tablespoon at a time, continuing to beat mixture will hold soft peaks.
8. Spread over filling, sealing carefully to crust.
9. Bake at 325, for 12-15 minutes, or until nicely brown.

butter, sugar, eggs, egg yolks, lemon juice, lemon rind, pie shells, egg whites, salt, sugar

Taken from www.food.com/recipe/lemon-butter-cream-pie-308881 (may not work)