| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Pies |
8 |
Servings |
INGREDIENTS
| 4 |
|
Egg whites |
| 1 |
c |
Sugar |
| 1 |
ts |
Lemon juice |
| 4 |
|
Eggs; separated |
| 1/2 |
c |
Sugar |
| 1 |
lg |
Lemon (grated peel & juice) |
| 2 |
c |
Whipping cream, whipped |
| 1 |
tb |
Powdered sugar |
INSTRUCTIONS
MERINGUE CRUST
FILLING
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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