Lemon Pudding Pie

• 4 tablespoons butter 1/2 stick softened
• 1 cup granulated sugar
• 3 large egg yolks extra, at room temperature
• lemon juice cup freshly squeezed, strained
• 2 teaspoons grated lemon rind finely
• 3 tablespoons all purpose flour
• 1 cup light cream at room temperature
• 2 large egg whites extra, at room temperature
• 1 cream of tartar
• 1 pie shell fully baked 9"

1. Cream butter well in large mixing bowl.Add 3/4 cup sugar in 2 additions,beating 1 minute after each portion added.Blend in the egg yolks,1 at a time,beating well after each addition.Beat in the lemon juice and rind;beat in flour and cream.
2. Beat egg whites on moderately high speed in small deep bowl until frothy.Add cream of tartar;continue beating until soft peaks form.Add remaining 1/4 cup sugar;beat until firm but moist peaks form.Stir in small spoonful of the egg whites into lemon mixture; then fold in remaining egg whites.
3. Gently,pour filling into baked pie shell.Bake @ 400 degrees 10 minutes,reduce oven temperature to 350 degr

butter, sugar, egg yolks, lemon juice, lemon rind, flour, light cream, egg whites, cream of tartar, pie shell

Taken from www.yummly.com/recipe/Lemon-Pudding-Pie-1661123 (may not work)