Nutrition Facts

  • One serving:
  • (1 slice)
  • Calories:
  • 286
  • Fat:
  • 14 g
  • Saturated Fat:
  • 8 g
  • Cholesterol:
  • 147 mg
  • Sodium:
  • 73 mg
  • Carbohydrate:
  • 39 g
  • Fiber:
  • 0 g
  • Protein:
  • 3 g
Contest Winning Recipe

Lemon Pie in Meringue Shell

A delicious and different dessert, this lemon pie is a part of all our family's special occasions. Typically, I prepare it the day before and refrigerate overnight. Still, its sunny yellow filling and creamy topping make me want to dive right in.

SERVINGS

6-8

CATEGORY

Dessert

METHOD

Baked

PREP

25 min.

COOK

25 min.

TOTAL

50 min.

INGREDIENTS

  • 3 egg whites
  • 1/4 teaspoon cream of tartar
  • 1-1/2 cups sugar, divided
  • 4 egg yolks
  • 3 tablespoons lemon juice
  • 1 tablespoon grated lemon peel
  • 1/8 teaspoon salt
  • 2 cups heavy whipping cream, whipped

DIRECTIONS

Place egg whites in a small mixing bowl; let stand at room temperature for 30 minutes. Add cream of tartar; beat until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form. Spread onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 350° for 25-30 minutes. Cool on a wire rack.
    In a large saucepan, combine the egg yolks, lemon juice and peel, salt and remaining sugar. Cook and stir over medium heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Cool to room temperature without stirring.
    Fold half of the whipped cream into lemon filling; spread into meringue shell. Top with remaining whipped cream. Refrigerate leftovers. Yield: 6-8 servings.

Printed from tasteofhome.com Nov 19, 2008

Copyright Reiman Media Group, Inc © 2008