Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | Baked 8\" pie shell |
| 1 cup | Dried figs |
| 3 \N | Egg yolks |
| ½ cup | Commercial sour cream |
| ¼ cup | Lemon juice Pinch salt |
| ½ cup | Granulated sugar |
| ½ cup | Coarsely chopped walnuts |
| 1 teaspoon | Vanilla extract |
| 1 tablespoon | Grated lemon rind |
| 3 \N | Egg whites |
| ¼ teaspoon | Salt |
| 6 tablespoons | Granulated sugar |
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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 ½ cup sugar. Bring to boil over low heat.
stirring; then boil, stirring, 3 min. Refrigerate until cool, stiff.
Start heating oven to 350ø F. Into fig mixture, stir nuts, vanilla, lemon rind; pour into pie shell. Beat egg whites with ¼ 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.; cool.