4 egg whites
1/2 cup white sugar
1/3 cup lemon juice
2 tablespoons lemon zest
2 tablespoons lemon juice
1 tablespoon lemon zest
1 cup lemon-lime flavored carbonated beverage
3 (8 ounce) packages cream cheese
1 (3 ounce) package instant vanilla pudding mix
3 cups sour cream
2 cups diced celery
1/2 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C).
To Make Crust: Place egg whites in small saucepan; whisking constantly. Place pie shell in oven. Brush first part of yolks onto bottom of prepared pan. Bake in preheated oven for 18 minutes, stirring constantly, until egg whites are set. Cool completely.
To Make Filling: In a medium bowl, beat cream cheese, vanilla pudding mix and sour cream until smooth. Beat in sugar cream, lemon juice and lemon zest. Mix in lemon/lime zest.
Preheat oven to 375 degrees F (190 degrees C).
To Make Filling: Beat cream cheese, pudding mix and sour cream until smooth. Stir in lemon/lime zest.
Fry pie in oven until brown and crispy. Cool slightly before cutting into slices. Serve over macaroni and cheese for variety.
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