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Heavenly Pie - Lemon Ice Box Meringue Pie Recipe

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This recipe for Heavenly Pie - Lemon Ice Box Meringue Pie is from The Patsy Paden Whitson 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:
1 C. sugar
1/4 t. cream of tartar
4 egg whites @ room temperature
3 T. shredded coconut

Filling:
4 egg yolks
1/2 c. sugar
3 T. lemon juice
1 T. grated lemon rind
1/8 t. salt
1 pt. heavy cream
Directions:
Directions:
Shell: Sift 1 C. sugar and cream of tartar together; separate eggs. Beat whites in stiff peaks, but not dry. Slowly add sugar, beating constantly. Spread meringue over bottom and sides of well-greased pie pan; make bottom about 1/4" thick - sides thicker. Sprinkle 2 T. coconut on top. Bake in 275º oven for an hour. Cool.

Filling: Beat 4 egg yolks slightly in double boiler. Stir in 1/2 c. sugar, lemon juice, rind, and salt. Cook, stirring over boiling water until thick (about 8 min.). Cool. Whip cream, while it is cooling. Add 1 C. Whipped Cream topping to custard. Pour into cooled shell. Spread on rest of whipped cream (unsweetened). Sprinkle with 1 T. toasted coconut.

 

 

 

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