Heavenly Lemon Pie

Marcia Graczyk


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.


★★★★★ 2 votes




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

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

How to Make Heavenly Lemon Pie


  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.
  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.

Printable Recipe Card

About Heavenly Lemon Pie

Course/Dish: Pies
Collection: Lovable Lemon

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