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Pie - Lemon Cream Pie in Meringue Shell Recipe

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This recipe for Pie - Lemon Cream Pie in Meringue Shell, by , is from Our Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Susan Hall
Added: Tuesday, September 23, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Shell:
4 Egg Whites
1 c. Sugar
1/4 tsp. Cream of Tartar

Filling:
6 Egg Yolks
3/4 c. Sugar
1/4 c. Cornstarch
1/2 c. Fresh Lemon Juice
3 T. Lemon Rind
1/8 tsp. Salt
1 1/2 c. Heavy Cream, whipped

Topping:
1 Heavy Cream
2 Heaping T. Powdered Sugar

Directions:
Directions:
Shell:
Beat egg whites & cr. of tartar until fairly stiff.
Add sugar,1 T. at a time, while mixing until stiff peaks form.
Spread in 9" buttered pie plate.
Preheat oven to 300
Reduce to 275 when shell goes in & bake for 1 hr.
Cool.

Filling:
Beat egg yolks until slightly thickened.
Gradually add sugar & beat until thick.
Add lemon juice, rind, cornstarch, & salt.
Beat until smooth.
Cook in double boiler over hot, not boiling, water until thick-- whisking frequently.
Cool.
Beat Cream and fold into lemon mixture.
Spread lemon filling in meringue shell.
Top with whipped cream topping. Cover & Refrigerate 24 hours before serving.

Topping:
Beat cream until it begins to thicken.
Add powdered sugar and continue beating until it thickens to desired consistency. Do not overbeat.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
Must prepare at least 1 day ahead.

 

 

 

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