heavenly lemon pie

Name: Heavenly Lemon Pie
Prep time: 2 h
Cook time: 1 h
Yield: 8
Ingredients: ## MERINGUE; 4 large egg whites; 1/2 teaspoon(s) cream of tartar; 1 cup(s) granulated sugar; ## FILLING; 4 large egg yolks; 1/2 cup(s) granulated sugar; 4 tablespoon(s) lemon juice; 1 tablespoon(s) grated lemon zest; 1 cup(s) heavy cream, whipped

(3 RATINGS)

827 Pinches 16 Photos

Marcia Graczyk

The Villages, FL

Updated on Mar 28, 2025

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.

Rate

Heavenly Lemon Pie with whipped cream on top.

Blue Ribbon Recipe

This lemon pie recipe takes a traditional lemon meringue pie and turns it upside down. On a pillowy baked meringue is a tart and creamy lemon filling. The exposed meringue crust is crispy and complements the soft texture of the filled pie. It really is heavenly! When baking this crust will crack and sink when cooling. That's completely normal for this meringue recipe.

— The Test Kitchen

prep time 2 Hr

cook time 1 Hr

method ---

yield 8 serving(s)

Ingredients

MERINGUE
4 large egg whites
1/2 teaspoon cream of tartar
1 cup granulated sugar
FILLING
4 large egg yolks
1/2 cup granulated sugar
4 tablespoons lemon juice
1 tablespoon grated lemon zest
1 cup heavy cream, whipped

How To Make heavenly lemon pie

Step 1

Preheat the oven to 275 degrees F. For the meringue crust, beat egg whites until foamy.

Step 2

Add cream of tartar and continue beating.
Step 3

Add sugar slowly.
Step 4

Continue beating until stiff peaks.
Step 5

Spread into a well-greased 9" pie pan.
Step 6

Bake for 20 minutes at 275 F. Increase the temperature to 300° for 40 minutes (total 60 minutes) until light golden color.
Step 7

Cook on a rack.
Step 8

For the filling, beat yolks and sugar until thick and a lemon color.
Step 9

Add juice and zest slowly.
Step 10

Cook in the top of a double boiler until thick - stir continuously (only about 5 minutes).
Step 11

Cool the filling for 20 - 25 minutes. Stir the filling every 5 minutes while cooling to prevent the filling from developing a skin.
Step 12

Then fold in the whipped heavy cream.
Step 13

Put filling inside the meringue shell and refrigerate for 24 hours.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes