The meringue shell is great filled with fresh strawberries and whipped cream too.
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- eggs, separated
- 5/8 tsp
- cream of tartar
- 3/4 c
- 1/2 c
- 1 Tbsp
- grated lemon peel
- 3 Tbsp
- lemon juice
- reserved egg yolks
- 1 c
- whipping cream, whipped
1Heat oven to 275 degrees.
2Grease 9-inch pie pan. In small bowl, beat egg whites-use 4 if you have a larger pie pan (reserve yolks) with cream of tartar until frothy.
3Gradually add 3/4 cup sugar, beating continuously until stiff peaks form.
4Spread or pour over bottom of prepared pie pan. Meringue puffs up during baking, so spread only to the edge of pan.
5Bake for 60 minutes. Turn oven off. Leave crust in oven to cool and dry. Don't rush things or your bottom crust will be soggy.
6In small saucepan, combine filling ingredients except whipped cream.
7Cook over low heat until thickened stirring constantly.
8Cool. Fold into whipped cream. Pour into meringue shell.
9Refrigerate overnight. If desired, garnish with thin lemon slices or grated lemon peel.