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Prep Time: 10 Minutes Cook Time: 55 Minutes |
Ready In: 65 Minutes Servings: 8 |
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This flavorful, festive pie is my favorite for parties and family gatherings. Ingredients:
meringue shell: |
4 egg whites |
1/2 teaspoon cream of tartar |
1/4 teaspoon salt |
1/2 teaspoon vanilla extract |
1 cup sugar |
lemon filling: |
4 egg yolks |
1/2 cup sugar |
3 tablespoons lemon juice |
peel of 1 lemon |
dash salt |
1 cup heavy whipping cream, whipped |
additional whipped cream and lemon slices, optional |
Directions:
1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Add cream of tartar, salt and vanilla; beat until soft peaks form. Add sugar gradually, about 1 tablespoon at a time, and beat until very stiff. Place in a greased 9-in. round baking dish. Bake at 275° for 55 minutes or until meringue is a light cream color and is dry and firm to the touch. Cool thoroughly.
2. For filling, beat egg yolks in the top of a double boiler. Add sugar, lemon juice, peel and salt. Cook until thick, about 5-8 minutes. Cool. Fold in whipped cream. Spoon into shell. Refrigerate overnight. If desired, garnish with whipped cream and lemon slices. Yield: 8-10 servings.
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