Heavenly Lemon Pie

Oxmoor House
one 9-inch pie


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4 eggs, separated
1/4 teaspoon cream of tartar
1 1/2 cups sugar, divided
1 tablespoon grated lemon rind
3 tablespoons lemon juice
1/8 teaspoon salt
1 cup whipping cream, whipped
Additional whipped cream


Beat egg whites (at room temperature) until foamy; add cream of tartar, beating slightly. Gradually add 1 cup sugar, beating well after each addition; continue beating egg mixture until stiff and glossy. Do not under beat mixture.

Spoon meringue into a well greased 9-inch pie plate. Use a spoon to shape meringue into a pie shell, swirling sides high. Bake at 275° for 50 minutes. Set aside to cool.

Beat egg yolks until thick and lemon colored. Gradually add remaining 1/2 cup sugar, lemon rind and juice, and salt. Cook in top of a double boiler, stirring constantly, until smooth and thickened. Cool mixture.

Fold 1 cup whipped cream into lemon mixture; spoon into meringue shell, and spread evenly. Cover and refrigerate at least 12 hours. Top with additional whipped cream.

Created date

February 2010