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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 is from Our Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 300º
Reduce to 275º 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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