Meringue Lemon Pie
(from cokerlj’s recipe box)
This is a very unusual version of a Lemon Meringue pie…your guests will be impressed!
The meringue is actually the crust on this pie and the lemon filling is on top.
Source: Linda Coker
Categories: Company Dessert, Pies
Ingredients
- MERINGUE CRUST:
- 3 egg whites
- 1/4 teaspoon cream of tarter
- 2/3 cup sugar
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- LEMON FILLING:
- 1 1/2 cups sugar
- 6 tablespoons cornstarch
- 1/2 cup fresh lemon juice
- 3 egg yolks
- 1/2 cup cold water
- 2 tablespoons margarine
- 1 1/2 cups boiling water
- 1 teaspoon fresh lemon rind (yellow only)
- 8 ounce container cool whip
Directions
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CRUST: Beat egg whites with cream of tarter until soft peaks form.
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Gradually beat in sugar, 1 tablespoon at a time.
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Continue beating until mixture is thick and glossy.
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Spread in a buttered 9 inch pie plate, making a slight depression in the center.
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Bake in pre-heated oven at 275 degrees for 1 hour.
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Turn off oven and let meringue cool in closed oven for 1 additional hour. Remove and cool completely.
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FILLING: In 2 quart sauce pan stir together sugar and corn starch.
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Stir in lemon juice.
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In small bowl beat egg yolks and cold water until blended. Gradually stir into cornstarch mixture keeping smooth.
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Add margarine.
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Gradually stir in boiling water keeping smooth.
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Cook over moderate heat stirring gently but constantly until mixture comes to a full boil.
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Reduce heat and gently boil for 1 minute, remove from heat and stir in lemon rind.
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Cover and cool until just warm to the touch.
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In a medium mixing bowl, beat cream until stiff, fold lemon mixture into cream.