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



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egg whites
1/2 tsp
cream of tartar
1 c


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


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