Ingredients:
- 4 egg whites
- 1/8 teaspoon salt
- 1/4 teaspoon cream of tartar
- 1 cup sugar
- .
- Filling:
- 4 egg yolks, beaten
- 1/3 cup sugar
- 3 tablespoons lemon juice
- 2 tablespoons water
- 2 tablespoons grated lemon peel
- 1 tablespoon butter
- 1 cup heavy cream
Preparation:
Beat egg whites and salt to stiff foam. Gradually beat in cream of tartar and 1 cup sugar; continue beating until stiff peaks form. Spread in greased 9-inch pie plate. Bake at 250° for 1 hour. Cool.In top of double boiler over simmering water, cook egg yolks, 1/3 cup sugar, lemon juice, water, and lemon peel until thick, stirring constantly. Remove from heat; add butter and blend well. Cool filling. Whip cream until stiff peaks form; spread half of the cream in bottom of cooled meringue crust. Top cream with lemon filling then spread with remaining whipped cream. Chill thoroughly and serve.
Related Pie Recipes
Pineapple Angel Pie
Coconut Angel Pie
Lemon Sponge Pie I
Lemon Sponge Pie II
Lemon Cheese Pie
Lemon Chess Pie
Frozen Lemon Pie
Lemon Cream Pie
Lemon Crust Blueberry Pie
Cottage Cheese Pie
Sue's Lemon Puddingcakepie
Citrus Cakes
Dessert Sauce Recipes
Lemon Pies
Cakes, Pies, Desserts
Dessert Recipes Index
Cake Recipes
Pie Recipes
Cookie Recipes Index
Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter
