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heavenly lemon pie

(3)
mgraczyk avatar
Blue Ribbon Recipe by
Marcia Graczyk
@mgraczyk
The Villages, FL

I was introduced to this recipe a very long time ago and remember the refreshing taste. It's almost like an upside-down lemon meringue pie as the meringue is the crust.

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Blue Ribbon Recipe

This lemon pie recipe takes a traditional lemon meringue pie and turns it upside down. On a pillowy baked meringue is a tart and creamy lemon filling. The exposed meringue crust is crispy and complements the soft texture of the filled pie. It really is heavenly! When baking this crust will crack and sink when cooling. That's completely normal for this meringue recipe.

— The Test Kitchen @kitchencrew
(3)
yield 8 serving(s)
prep time 2 Hr
cook time 1 Hr

Ingredients For heavenly lemon pie

  • MERINGUE
  • 4 lg
    egg whites
  • 1/2 tsp
    cream of tartar
  • 1 c
    granulated sugar
  • FILLING
  • 4 lg
    egg yolks
  • 1/2 c
    granulated sugar
  • 4 Tbsp
    lemon juice
  • 1 Tbsp
    grated lemon zest
  • 1 c
    heavy cream, whipped

How To Make heavenly lemon pie

  • Beat egg whites until foamy.
    1
    Preheat the oven to 275 degrees F. For the meringue crust, beat egg whites until foamy.
  • Add cream of tartar and continue beating.
    2
    Add cream of tartar and continue beating.
  • Add sugar slowly.
    3
    Add sugar slowly.
  • Continue beating until stiff peaks.
    4
    Continue beating until stiff peaks.
  • Spread into a well-greased 9
    5
    Spread into a well-greased 9" pie pan.
  • Bake for 20 minutes at 275 F, increase heat to 300 F, and bake for 40 minutes more.
    6
    Bake for 20 minutes at 275 F. Increase the temperature to 300° for 40 minutes (total 60 minutes) until light golden color.
  • Cook on a rack.
    7
    Cook on a rack.
  • Beat yolks and sugar until thick and a lemon color.
    8
    For the filling, beat yolks and sugar until thick and a lemon color.
  • Add juice and zest.
    9
    Add juice and zest slowly.
  • Cook in the top of a double boiler until thick.
    10
    Cook in the top of a double boiler until thick - stir continuously (only about 5 minutes).
  • Cool the filling.
    11
    Cool the filling for 20 - 25 minutes. Stir the filling every 5 minutes while cooling to prevent the filling from developing a skin.
  • Fold in the whipped cream.
    12
    Then fold in the whipped heavy cream.
  • Filling added to the Heavenly Lemon Pie.
    13
    Put filling inside the meringue shell and refrigerate for 24 hours.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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