1 Baked 8″ pie shell
1 c Dried figs
3 Egg yolks
1/2 c Commercial sour cream
1/4 c Lemon juice
1/2 c Granulated sugar
1/2 c Coarsely chopped walnuts
1 ts Vanilla extract
1 tb Grated lemon rind
3 Egg whites
1/4 ts Salt
6 tb Granulated sugar
EARLY IN DAY: Pour boiling water over figs; let stand 5 min.; drain.
With scissors. snip off stems; then coarsely snip up figs. In
saucepan, beat egg yolks slightly; stir in figs, sour cream, lemon
juice, salt. and 1/2 cup sugar. Bring to boil over low heat.
stirring; then boil, stirring, 3 min. Refrigerate until cool, stiff.
Start heating oven to 350? F. Into fig mixture, stir nuts, vanilla,
lemon rind; pour into pie shell. Beat egg whites with 1/4 teasp. salt
till frothy; add 6 tablesp. sugar, a little at a time, beating well
after each addition. Continue beating till stiff peaks are formed;
heap on pie; spread right onto edge of crust. Bake 12 to 15 min.;