HEAVENLY LEMON PIE
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.
Provided by Marcia Graczyk
Categories Pies
Number Of Ingredients 10
Steps:
- 1. MERINGUE CRUST:
- 2. Beat egg whites until foamy.
- 3. Add cream of tartar and continue beating.
- 4. Add sugar slowly and continue beating until still peaks.
- 5. Spread into a well-greased 9" pie pan.
- 6. Bake 20 minutes at 275°.
- 7. Increase the temperature to 300° for 40 minutes (total 60 minutes) until light golden color.
- 8. Cook on rack.
- 9. FILLING:
- 10. Beat yolks and sugar until thick and lemon color.
- 11. Add juice and rind slowly.
- 12. Cook in the top of a double boiler until thick - stir continuously (only about 5 minutes).
- 13. Cool. Then fold in the whipped heavy cream.
- 14. Put filling inside the meringue shell and refrigerate 24 hours.
BULLOCK'S HEAVENLY LEMON PIE RECIPE
Dear SOS: I'd love the recipe for Bullock's Lemon Meringue Pie published some time back.Melba ColmerManhattan BeachDear Melba: It was called Heavenly Lemon Pie and served in the tearooms of the old Bullock's department stores. It still is a heavenly pie.
Provided by Rose Dosti
Categories DESSERTS
Time 2h20m
Yield Serves 8
Number Of Ingredients 9
Steps:
- Beat egg whites on high speed until soft peaks form, 3 to 4 minutes. Gradually add sugar, beating until stiff but not dry. Blend in juice. Coat 9-inch pie pan with nonstick cooking spray. Spoon meringue mixture into pan, and with a tablespoon, push mixture up around edges to form pie shell. Bake at 200 degrees 2 hours. Cool.
- Beat egg yolks with sugar, lemon zest and juice until light in color and slightly thickened. Cook, stirring, in top of double boiler set over, but not touching, simmering water until thickened, about 10 minutes. 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.
HEAVENLY LEMON PIE
This a wonderful lemon curd filling in a baked meringue shell. Don't try to make this on a rainy day.
Provided by VolnTears34
Categories Pie
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Combine egg whites, cream of tartar and vanilla.
- beat until stiff peaks form, slowly add 1 cup of sugar, beating until meringue stands in stiff, glossy peaks.
- Spread over bottom and sides of a well greased 10 inch pie plate and bake at 275 for 1 hour.
- Beat egg yolks slightly in the top of a double boiler.
- Stir in 1/2 cup sugar, lemon juice, lemon rind and salt.
- Cook for 10 minutes or until thick.
- When mixture is cool, whip the cream and fold custard into it.
- Put in the baked pie shell.
- Chill 12 hours.
Nutrition Facts : Calories 386.4, Fat 24.1, SaturatedFat 14.4, Cholesterol 175.9, Sodium 90.2, Carbohydrate 40.2, Fiber 0.1, Sugar 37.9, Protein 4.3
HEAVENLY PIE ( LEMON MERINGUE REVERSED)
This my Grandma used to make for my DAD! Found the recipe once she passed away. It's yummmyyyyyyyyyyyyyyy!!!!!!
Provided by Rita1652
Categories Pie
Time 1h20m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 8
Steps:
- Sift together 1 cup sugar and 1/4 teaspoon cream of tartar.
- In a large grease-free mixing bowl beat the egg whites at a slow steady speed. When they are foamy gradually add the cream of tartar and sugar mixture. When the meringue begins to form soft peaks, increase to a moderate beating speed.
- Beat another 5 minutes, until the meringue is thick, but still glossy, and forms peaks when the beaters are lifted.
- Line a well greased 9 or 10 inch pie pan with meringue mixture to form a pie crust.
- Bake for 1 hour at 225 degrees.
- Stir in 1/2 cup sugar to egg yolks with lemon juice and zest, cook in double boiler (or Micro) until very thick about 8-10 minutes.
- Cool.
- Combine 1/2 whipped cream with Lemon egg mixture and fill meringue shell, chill 24 hours.
- Cover with remaining whipped cream.
- Serve AWAY!
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