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Lemon Pie in Meringue Shell
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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 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.
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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |