| 1 | Early in day: pour boiling water over figs; let stand 5 min.; drain. |
| 2 | With scissors. |
| 3 | Snip off stems; then coarsely snip up figs. |
| 4 | In saucepan, beat egg yolks slightly; stir in figs, sour cream, lemon juice, salt. |
| 5 | And ?cup sugar. |
| 6 | Bring to boil over low heat. |
| 7 | Stirring; then boil, stirring, 3 min. refrigerate until cool, stiff. |
| 8 | Start heating oven to 350?f. |
| 9 | Into fig mixture, stir nuts, vanilla, lemon rind; pour into pie shell. |
| 10 | Beat egg whites with ?teasp. |
| 11 | Salt till frothy; add 6 tablesp. |
| 12 | Sugar, a little at a time, beating well after each addition. |
| 13 | Continue beating till stiff peaks are formed; heap on pie; spread right onto edge of crust. |
| 14 | Bake 12 to 15 min.; cool |
