Categories: Pies 
      Yield: 1 servings 
  
      1    Baked 8" pie shell 
      1 c  Dried figs 
      3    Egg yolks 
    1/2 c  Commercial sour cream 
    1/4 c  Lemon juice 
           -Pinch salt 
    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 350Ü 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.; 
  cool.