Heavenly Lemon Pie

Marcia Graczyk

By
@mgraczyk

I was introduced to this recipe a very long time ago and remember the refreshing taste. It's almost like an upside down lemon meringue pie as the meringue is the crust.


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Ingredients

MERINGUE

4
egg whites
1/2 tsp
cream of tartar
1 c
sugar

FILLING

4
egg yolks
1/2 c
sugar
4 Tbsp
lemon juice
1 Tbsp
lemon zest, grated
1 c
heavy cream, whipped

Directions Step-By-Step

1
MERINGUE CRUST:
2
Beat egg whites until foamy.
3
Add cream of tartar and continue beating.
4
Add sugar slowly and continue beating until still peaks.
5
Spread into a well-greased 9" pie pan.
6
Bake 20 minutes at 275°.
7
Increase the temperature to 300° for 40 minutes (total 60 minutes) until light golden color.
8
Cook on rack.
9
FILLING:
10
Beat yolks and sugar until thick and lemon color.
11
Add juice and rind slowly.
12
Cook in the top of a double boiler until thick - stir continuously (only about 5 minutes).
13
Cool. Then fold in the whipped heavy cream.
14
Put filling inside the meringue shell and refrigerate 24 hours.

About this Recipe

Course/Dish: Pies
Collection: Lovable Lemon