| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Pies |
8 |
Servings |
INGREDIENTS
| 4 |
|
Egg whites |
| 1 |
c |
Sugar |
| 1 |
t |
Lemon juice |
| 4 |
|
Eggs, separated |
| 1/2 |
c |
Sugar |
| 1 |
|
Lemon, grated peel & juice |
| 2 |
c |
Whipping cream, whipped |
| 1 |
T |
Powdered sugar |
INSTRUCTIONS
Beat egg whites until soft peaks form. Gradually add 1 cup sugar,
beating until stiff but not dry. Blend in 1 teaspoon lemon juice.
Grease 9-inch pie pan generously. Spoon meringue mixture into pan and
with tablespoon push mixture up around edges to form pie shell. Bake
at 200F 2 hours. Cool. To make filling, beat egg yolks with 1/2 cup
sugar, lemon peel and juice until light. Cook, stirring, in top of
double boiler over boiling water until thickened. Remove from heat and
cool thoroughly. Fold in half of whipped cream. Turn into meringue
crust and refrigerate at least 2 hours to set. Fold powdered sugar
into remaining whipped cream and spread over chilled pie. From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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