Printable | Taste of Home

Lemon Pie in Meringue Shell

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

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

Printed from tasteofhome.com Nov 19, 2008

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Lemon Pie in Meringue Shell cont.

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.