Heavenly Lemon Pie with Meringue Crust
Yield
6 servingsPrep
20 minCook
Ready
5 hrsTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Meringue crust | |||
| 4 | each |
egg whites
|
*
|
| 1 | cup |
sugar
|
|
| 1 | teaspoon |
lemon juice
|
|
| Filling | |||
| 4 | large |
eggs
separated |
|
| ½ | cup |
sugar
|
|
| 1 | large |
lemon
grated peel & juice |
*
|
| 2 | cups |
heavy whipping cream
whipped |
|
| 1 | tablespoon |
powdered sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Meringue crust | |||
| 4 | each |
egg whites
|
*
|
| 237 | ml |
sugar
|
|
| 5 | ml |
lemon juice
|
|
| Filling | |||
| 4 | large |
eggs
separated |
|
| 118 | ml |
sugar
|
|
| 1 | large |
lemon
grated peel & juice |
*
|
| 473 | ml |
heavy whipping cream
whipped |
|
| 15 | ml |
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 ½ 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.
