• Heavenly Lemon Pie With Meringue Crust

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    • 4 x egg whites
    • 1 c. sugar
    • 1 tsp lemon juice
    • 4 x Large eggs separated
    • 1/2 c. sugar
    • 1 lrg lemon (grated peel & juice)
    • 2 c. whipping cream whipped
    • 1 Tbsp. powdered sugar


    1. Beat egg whites till soft peaks form. Gradually add in 1 c. sugar, beating till stiff but not dry. Blend in 1 tsp. lemon juice. Grease 9-inch pie pan generously. Spoon meringue mix into pan and with Tbsp. push mix up around edges to create pie shell. Bake at 200F 2 hrs.
    2. Cold.
    3. To make filling, beat egg yolks with 1/2 c. sugar, lemon peel and juice till light. Cook, stirring, in top of double boiler over boiling water till thickened. Remove from heat and cold thoroughly. Mix in half of whipped cream. Turn into meringue crust and chill at least 2 hrs to set. Fold powdered sugar into remaining whipped cream and spread over chilled pie.

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