Impossible Lemon Pie - cooking recipe

Ingredients

2 lemons, juice and rind of, grated
3 eggs, separated
2 tablespoons hot water
1/2 cup granulated sugar (divided)
2 tablespoons butter
1 baked 9-inch pie shell

Preparation

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.