Lemon Pie in Meringue Shell Recipe

4 5 4
Lemon Pie in Meringue Shell Recipe
Lemon Pie in Meringue Shell Recipe photo by Taste of Home
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Lemon Pie in Meringue Shell Recipe

Read Reviews
4 5 4
Publisher Photo
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.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 25 min. + standing Bake: 25 min. + cooling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 25 min. + standing Bake: 25 min. + cooling

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 bowl; let stand at room temperature for 30 minutes. Add cream of tartar; beat until soft peaks form. Gradually add 1 cup of 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.
Originally published as Lemon Pie in Meringue Shell in Country Woman November/December 2005, p29

Nutritional Facts

1 slice: 286 calories, 14g fat (8g saturated fat), 147mg cholesterol, 73mg sodium, 39g carbohydrate (38g sugars, 0 fiber), 3g protein.

  • 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
  1. Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Add cream of tartar; beat until soft peaks form. Gradually add 1 cup of 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.
  2. 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.
  3. Fold half of the whipped cream into lemon filling; spread into meringue shell. Top with remaining whipped cream. Refrigerate leftovers. Yield: 6-8 servings.
Originally published as Lemon Pie in Meringue Shell in Country Woman November/December 2005, p29

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Reviews forLemon Pie in Meringue Shell

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Bobbrucega User ID: 8896304 250627
Reviewed Jul. 19, 2016

"I have made lemon meringue pies before, and I was very dissapointed with this one. The filling was not stiff enough. The shell had no substance, and the recipe did not give you enough lemon filling for the shell."

MY REVIEW
bje50 User ID: 7206335 132648
Reviewed Mar. 30, 2013

"Going to have to find a better way to thicken the filling. I have made pies for 45 yrs., and like many ot the others, couldn't get it to thicken properly. Good taste, but just too runny."

MY REVIEW
abreendre User ID: 1799143 153351
Reviewed Mar. 13, 2012

"This is wonderful. What agreat twist, and no heavy crust"

MY REVIEW
Alyneem User ID: 1069019 149469
Reviewed Jul. 2, 2008

"How much sugar are you supposed to add to which part?"

MY REVIEW
Noemi User ID: 1736025 135130
Reviewed Mar. 8, 2008

"I'm always looking for flourless recipe because I can't eat wheat. This one is great!"

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