1 recipe pastry for a 9 inch double crust pie
1 egg
1 cup white sugar
1 tablespoon lemon juice
1 tablespoon lemon zest
1 tablespoon distilled white vinegar
1 tablespoon lemon juice
Preheat oven to 350 degrees F (175 degrees C). Bake 4 individual pie shells in preheated oven for 30 minutes. Remove pie shells and allow to cool completely.
In a medium bowl mix together egg yolks, sugar, lemon juice and lemon zest. Beat egg whites into egg mixture. Reserve lemon zest for pie filling. Place lemon filling in 2 individual serving dishes. In a separate hand, whip egg whites until stiff. Fold lemon filling into cream pie filling; spoon over crust.
Place cream pie shell on pie dish. Top with lemon filling. Freeze chocolate berries while making lemon-lime pie filling. Ladle reserved lemon juice into remaining dish.
Combine lemon-lime pie filling with remaining lemon juice. Refrigerate remaining pie filling for at least 2 hours before serving. Glaze crust with reserved lemon juice. Chill until set, before filling with chilled lemon juice or lemon-lime filling. Top and frost with melting whipped cream.