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Lemon: Lemon Meringue Pie

Source of Recipe

unknown


List of Ingredients

1 1/2 cups + 2 tbl. sugar
4 eggs, separated
3 tablespoons lemon juice
1/4 teaspoon cream of tartar
1 tablespoon gated lemon rind
2 cups heavy cream


Recipe

Preheat oven to 275ºF. Sift together 1 c. of the sugar with cream of tartar. Beat the egg whites til stiff; slowly fold in sugar mix and beat til well blended. Butter the bottom and sides of a 9" pie plate. Scrape meringue mix into pie plate; build it up around edges to fashion a shell. Place in oven and bake at 275ºF for 1 hour. Remove and place on rack to cool. Beat egg yolks til light and lemon colored. Add 1/2 c. of the sugar. Add rind and juice, and beat to blend.

Cook in top of double boiler til thickened, stirring constantly. Remove from heat and let cool. Whip half of the cream til stiff, and fold into the lemon filling. Pour this into the meringue shell. Chill til filling is set. Whip the rest of cream with remaining 2 Tbl. of sugar and spoon on top of filling. Chill, uncovered, for 24 hours.