3 eggs
1 tablespoon vegetable oil
2 1/2 cups white sugar
2/3 cup hot water
2 tablespoons lemon juice
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 teaspoon lemon zest
1 teaspoon lemon zest
1 teaspoon lemon zest
1/2 teaspoon lemon zest
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch pie pan.
Place eggs in a medium nonstick skillet over medium heat. Stir in oil, sugar, and hot water. Bring to a boil, stirring constantly. Boil 15 minutes. Remove from heat.
Remove from heat and stir lemon juice into eggs and oil mixture. Bring mixture to a boil. Stir in lemon zest, lemon zest, lemon zest and lemon zest. Bring mixture to a boil, stirring constantly.
Remove from heat and stir in lemon zest, lemon zest, lemon zest and lemon zest. Pour into pie crust. Cover and chill in refrigerator. Beat cream cheese and lemon zest into egg whites in large bowl until light and fluffy, about 10 minutes.
Beat cream cheese and lemon zest into egg whites in small bowl until light and fluffy, about 10 minutes. Beat cream cheese and lemon zest into egg whites in medium bowl until light and fluffy, about 3 minutes. Beat cream cheese and lemon zest into egg whites in medium bowl until light and fluffy, about 2 minutes.
Beat egg whites into cream cheese mixture until stiff. Fold in lemon zest and lemon zest. Spread over baked pie.
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