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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 6 |
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My go-to-lemon pie when you just have to have that tart finish to a meal. I can make a meringue crust in my sleep but I can't make a good pie dough at all. I make teflon pie crust. Ingredients:
meringue crust |
2 egg whites |
dash of salt |
1/2 teaspoon of vanilla |
1/2 teaspoon of white vinegar |
2/3 cup of sugar |
filling |
4 egg yolks |
1/2 cup of sugar |
1/2 cup of lemon juice |
1 tablespoon lemon rind |
1/2 pint of heavy cream, whipped |
additional whipped cream for garnish |
long shreds of lemon rind |
Directions:
1. Crust:
2. Combine egg white; salt, vanilla and vinegar. Beat to a stiff foam. Add sugar slowly, Beat until stiff and sugar is dissolved. Spread in a well greased 9 inch pie pan. Bake at 300 degree for 45 minutes. Cool to room temp.
3. Filling:
4. Cook the egg yolks with sugar and lemon juice and rind, in the top of a double boiler until thick; cool and fold in whipped cream. Pour into meringue shell and garnish with additional whipped cream and lemon rind threads.
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