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Heavenly Lemon Pie
Author/Submitted by:
Servings: 6
Categories:
Desserts
/
Pies & Pastries
Ingredients: 4
eggs,
separated
1/2
c
sugar 1
lg
lemon,
peel and juice
2
c
whipping cream,
whipped
1
tb
powdered sugar
meringue crust: 4
egg whites 1
c
sugar 1
t
lemon juice
Directions:
Recipe by: Jo Merrill Crust: beat egg whites until soft peaks form.
Gradually add sugar, beating until stiff but not dry. Blend in 1
teaspoon lemon juice. Grease a 9-inch pie pan generously. Spoon meringue
into pan and with a tablespoon push mixture up around edges to form a
pie shell. Bake at 200 degrees for 2 hours. Cool. Filling: Beat the egg
yolks with sugar, grated peel and juice of one lemon until light. Cook,
stirring, in top of double boiler over boiling water until thickened.
Remove from heat and cool thoroughly. Fold in half the whipped cream.
Turn into baked meringue shell and refrigerate at least 2 hours to
set. Fold powdered sugar into remaining whipped cream and spread over
the chilled pie. 6 to 8 servings. Recipe from Los Angeles Times
California Cookbook.-Jo Merrill
By "Lloyd A. Carver" <lloyd2@mindspring.com> on Jan 5, 1996
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