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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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strawberries garnish a lemon-flavored filling in an old fashioned meringue crust Ingredients:
preheat oven 275* f. butter a 9 inch pie pan. |
4 eggs. at room temp. |
1/4 tsp salt |
1/4 tsp cream of tartar |
1.5 cups sugar |
1/4 cup lemon juice(fresh!) |
1 tablespoon lemon zest |
1.5 cups heavy cream(or cool whip) |
1/3 cup powdered sugar |
2 cups strawberries, washed, hulled, sliced (or chopped mangoes, or /and blueberries, peaches and nectarines bursting with drippy ripeness, etc.etc.) titrate the sugar amounts to the fruit and your sensiblities. |
Directions:
1. Combine egg whites, salt and cream of tartar in a large mixing bowl. Beat until soft peaks form. Slowly add 1 cup sugar and beat until shiny peaks form. Spread mixture in pie pan , bulding up a rim about 1 inch higher than the edge of the pan. Bake 1 hour, or until meringue is lightly golden and firm to the touch. Let cool in turned-off oven with door open.
2. Beat yolks until thick and pale yellow. Slowly beat in remaining 1/2 half cup sugar. Add lemon juice and zest.
3. In a microwave safe vessel, like a 4 cup purex measuring cup, zap the mixture in 2 minute increments, whisking well before zapping again. Do this until mixture thickens. (different microwaves have varying powers, so watch carefully .) Let cool to room temp.
4. If using heavy cream, Beat until stiff enough to hold peaks. Refrigerate until assembly time. OR: keep an eye on the defrosting container of Cool Whip . ( I use Fat Free)
5. Sprinkle powdered sugar over berries, gently toss.
6. Assembly:
7. Gently fold 1 cup whipped cream (or cool whip) into lemon custard, mix only until blended. Spread mixture over the bottom of the meringue shell. Fold berries into remaining whipped cream, and pile on top of filling.
8. If desired, decorate the pie with whole berries, or a little strawberry juice drizzled on top.
9. I found this recipe in the San Francisco Chronicle, sometime in the 1990's. It is a wonderful summer dessert! Enjoy
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