Impossible Lemon Pie - lemons

Method

• In a heavy saucepan, combine lemon juice and rind, egg yolks, hot water, 1/4 cup sugar and butter.
• Heat slowly, stirring constantly, until thick enough to coat a spoon.
• Remove from heat and allow to cool slightly.
• In a large bowl, beat egg whites until STIFF, slowly adding remaining 1/4 cup sugar.
• Fold in egg yolk mixture and pour into baked pie shell.
• Place pie briefly under broiler to give a golden top.
• Watch it constantly because it will brown quickly.
• Cool and refrigerate for about 2 hours before serving. Keep in the refrigerator.
• Serves 6 to 8.
• 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.
• I used extra large lemons for this pie.
• Impossible Pie Cookbook.