Serves: 8
Total Calories: 308

Crust:
4 eggs white room temperature
1/2 teaspoon cream of tartar
1 cup sugar
* See note below.
* Part two.
4 eggs yolk
1 egg whole
1/2 cup sugar
1 tablespoon flour
1/8 teaspoon salt
1/3 cup water
1/4 cup lemon juice fresh
Grated rind of 1 lemon
1 cup whipped cream
1/4 cup coconut toasted

* Heat oven to 250° F. Beat whites until foamy add cream of tartar and continue beating until soft peaks form. Gradually add sugar and continue beating until whites are stiff and glossy and sugar granules are dissolved. Spread thickly in a greased 9-inch pie plate. Bake 1 hour and 20 minutes turn off heat and let stand in oven with door ajar until cool. Crust will fall slightly and will have a light golden color. Filling:
*Beat yolks and whole egg mix in sugar, flour, salt, water, lemon juice, and rind. Cook over medium heat, stirring constanly, until mixture comes to a boil. Reduce heat and cook another 3 minutes until thick, stirring constantly. Cover and cool. Whip 1/2 cup cream until stiff and gently fold into egg-lemon mixture. Pour into shell and refrigerate 12 hours, covered. Just before serving, whip remaining cream and top pie with a thin layer sprinkle with toasted coconut. If you prefer, whip all of cream, fold into filling, refrigerate as directed, and decorate with toasted coconut just before serving.

Nutritional Facts:

Serves: 8
Total Calories: 308
Calories from Fat: 141

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