Heavenly Easter Lemon Pie with Meringue Crust Meringue Crust: 4 Egg whites 1 c Sugar 1 ts Lemon juice Filling: 4 Eggs; separated 1/2 c Sugar 1 lg Lemon (grated peel and the juice) 2 c Whipping cream, whipped, divided 1 tb Powdered sugar Beat egg whites until soft peaks form. Gradually add sugar, beating until stiff but not dry. Blend in lemon juice. Grease 9-inch pie pan generously. Spoon meringue mixture into pan; using a tablespoon push the mixture up around edges to form the pie shell. Bake at 200 degrees F. for 2 hours. Cool. For the filling: Beat egg yolks with sugar and lemon until light. Cook, stirring constantly, in top of double boiler over boiling water until thickened. Remove from heat and cool thoroughly. Fold in 1 cup of the 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.
(`´·.¸ (`´·.¸ *¤* Wishing all a very Happy Easter ~Angelique~ (¸.·'´ (¸.·'´ *¤* --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
