LEMON PIE IN MERINGUE SHELL

Lemon Pie in Meringue Shell image

A delicious and different dessert, this lemon pie is a part of all our family's special occasions. Typically, I prepare it the day before and refrigerate overnight. Still, its sunny yellow filling and creamy topping make me want to dive right in.

Provided by Taste of Home

Time 50m

Yield 6-8 servings.

Number Of Ingredients 8

Ingredients

3 large egg whites, room temperature
1/4 teaspoon cream of tartar
1-1/2 cups sugar, divided
4 large egg yolks
3 tablespoons lemon juice
1 tablespoon grated lemon zest
1/8 teaspoon salt
2 cups heavy whipping cream, whipped

Steps:

Place egg whites in a small bowl; 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 zest, 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.

Nutrition Facts : Calories 286 calories, Fat 14g fat (8g saturated fat), Cholesterol 147mg cholesterol, Sodium 73mg sodium, Carbohydrate 39g carbohydrate (38g sugars, Fiber 0 fiber), Protein 3g protein.