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| What You Need: |
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1 fully baked 9-inch pastry shell
7 egg yolks
¾ cup sugar
¼ cup lemon juice (1 to 2 mediumsized lemons)
1 teaspoon grated lemon rind
7 egg whites at room temperature
1 tablespoon confectioners' sugar
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| How To Cook: |
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1. Preheat the oven to 350°F. With a whisk or rotary or electric beater, beat the egg yolks for 30 seconds or so, then slowly pour in ½ cup of the sugar.
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2. Beat until the mixture is thick and falls back on itself in a ribbon when the beater is lifted out of the bowl. Stir in the lemon juice and lemon rind, and transfer the mixture to a small enameled or stainless-steel saucepan.
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3. Stirring constantly, cook over low heat for about 5 minutes, or until the mixture lightly coats a spoon. Under no circumstances must it boil or the eggs will curdle. Cool slightly.
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4. Meanwhile, beat the egg whites, preferably in an unlined copper bowl, until they froth. Slowly pour in the remaining sugar and continue to beat until the whites form stiff, unwavering peaks on the beater when it is lifted out of the bowl.
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5. With a rubber spatula, mix about a third of the whites into the egg yolk mixture, then gently but thoroughly fold in the rest. With the rubber spatula, fill the pie shell, shaping the filling into swirls and mounding the peaks highest in the center.
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6. Bake in the center of the oven until the filling has firmed and lightly browned. Cool to room temperature and, before serving, dust with the confectioners' sugar.
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