Lemon Forsythia Pie

Crust:
1 cup flour
1/2 cup butter, softened
2 Tbsp sugar
1/4 tsp salt
Mix like pie crust. Bake 1/3 cup of mixture in baking dish for topping. Press the remainder into 9 inch pie plate. Bake 375F for 12-15 minutes.

Filling:
2 egg whites
2/3 cup sugar
2 tsp grated lemon peel
1/4 cup lemon juice
5 drops yellow food coloring
1 cup whipping cream

Combine egg whites, sugar and beat until stiff. Beat in peel, lemon juice and coloring, Beat whipping cream in separate bowl until stiff. Fold into lemon mixture. Turn into baked shell and top with baked crumbs. Chill well or freeze.

Recipe from the Minnesota Landscape Arboretum cafeteria.