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Heavenly Lemon Pie With Meringue Crust
Author/Submitted by:
Servings: 8
Categories:
Crust-Pie
/
Desserts
/
Pies & Pastries
Ingredients:
-----meringue crust----- 4
egg whites 1
cup
sugar 1
teaspoon
lemon juice
-----filling----- 4
eggs,
separated
1/2
cup
sugar 1
large
lemon (grated peel & juice) 2
cups
whipping cream,
whipped
1
tablespoon
powdered sugar
Directions:
Beat egg whites until soft peaks form. Gradually add 1 cup sugar, beating
until stiff but not dry. Blend in 1 teaspoon lemon juice. Grease 9-inch
pie pan generously. Spoon meringue mixture into pan and with tablespoon
push mixture up around edges to form pie shell. Bake at 200F 2 hours.
Cool.
To make filling, beat egg yolks with 1/2 cup sugar, lemon peel and juice
until light. Cook, stirring, in top of double boiler over boiling water
until thickened. Remove from heat and cool thoroughly. Fold in half of
whipped cream. Turn into meringue crust and refrigerate at least 2 hours
to set. Fold powdered sugar into remaining whipped cream and spread over
chilled pie.
Created by: Bullock's department stores, Southern Calif.
(C) 1992 The Los Angeles Times
By "Lloyd A. Carver" <lloyd2@mindspring.com> on Jan 5, 1996
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