Instructions: 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 350 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. Converted by MMCONV vers. 1.40

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