Recipes

[KingstonsMom]

Lemon Meringue Pie with Meringue Crust

3 egg whites

1/4 teaspoon cream of tartar

1-1/2 cups sugar, divided

4 egg yolks

3 tablespoons lemon juice

1 tablespoon grated lemon peel

1/8 teaspoon salt

2 cups heavy whipping cream, whipped

Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Add cream of tartar; beat until soft peaks form. Gradually add 1 cup of sugar, 1 tablespoon at a time, beating until stiff peaks form. Spread onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 350° for 25-30 minutes. Cool on a wire rack.

In a large saucepan, combine the egg yolks, lemon juice and peel, salt and remaining sugar. Cook and stir over medium heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Cool to room temperature without stirring.

Fold half of the whipped cream into lemon filling; spread into meringue shell. Top with remaining whipped cream. Refrigerate leftovers.