Heavenly Pie ( Lemon Meringue Reversed) |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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This my Grandma used to make for my DAD! Found the recipe once she passed away. It's yummmyyyyyyyyyyyyyyy!!!!!! Ingredients:
1 cup sugar |
1/4 teaspoon cream of tartar |
4 egg whites, beaten till stiff not dry |
4 egg yolks, slightly beaten |
1/2 cup sugar |
3 tablespoons lemon juice |
1 tablespoon lemon zest, grated |
1 pint heavy cream, whipped |
Directions:
1. Sift together 1 cup sugar and 1/4 teaspoon cream of tartar.
2. In a large grease-free mixing bowl beat the egg whites at a slow steady speed. When they are foamy gradually add the cream of tartar and sugar mixture. When the meringue begins to form soft peaks, increase to a moderate beating speed.
3. Beat another 5 minutes, until the meringue is thick, but still glossy, and forms peaks when the beaters are lifted.
4. Line a well greased 9 or 10 inch pie pan with meringue mixture to form a pie crust.
5. Bake for 1 hour at 225 degrees.
6. Stir in 1/2 cup sugar to egg yolks with lemon juice and zest, cook in double boiler (or Micro) until very thick about 8-10 minutes.
7. Cool.
8. Combine 1/2 whipped cream with Lemon egg mixture and fill meringue shell, chill 24 hours.
9. Cover with remaining whipped cream.
10. Serve AWAY!
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