Heavenly lemon pie with meringue crust

 
                   HEAVENLY LEMON PIE WITH MERINGUE CRUST
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Pies
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----MERINGUE CRUST-----
    4                    Egg whites
    1       c            Sugar
    1       t            Lemon juice
                         -----FILLING-----
    4                    Eggs -- separated
      1/2   c            Sugar
    1       lg           Lemon (grated peel & juice)
    2       c            Whipping cream, whipped
    1       tb           Powdered sugar
 
   Beat egg whites until soft peaks form. Gradually add 1
   cup sugar, beating until stiff but not dry. Blend in 1
   teaspoon lemon juice. Grease 9-inch pie pan
   generously. Spoon meringue mixture into pan and with
   tablespoon push mixture up around edges to form pie
   shell. Bake at 200F 2 hours. Cool.
   
   To make filling, beat egg yolks with 1/2 cup sugar,
   lemon peel and juice until light. Cook, stirring, in
   top of double boiler over boiling water until
   thickened. 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.
  
 
 
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