When I was introduced to this recipe 30 years ago, I thought I was in heaven. It was like no other lemon pie I had ever tasted. If lemon is your thing and your looking for that one recipe that will WOW your crowd this holiday season, this may be just the thing! It literally melts in you mouth. No kidding! It takes a bit of patience to wisk up the lemon filling, but other then that it's super easy. Give it a try. I'm sure it'll become your new favorite!!
4 egg whites
1/2 tsp. cream of tartar
1/4 tsp. salt
1/2 tsp. vanilla
1 cup sugar
Mix egg whites, cream of tartar, salt & vanilla in deep mixing bowl using rotary beater. Add sugar gradually, beating all the time. When very stiff, heap in a well buttered 8-9" glass pie dish. Bake very, very slowly at 275• for 1 hour or so. The meringue should not brown at all, but should be a delicate cream color, dry and firm to the touch. Let cool throroughly before spreading with this lemon filling:
4 egg yolks
2 tsp. lemon zest
4 tbls. lemon juice
1/2 cup sugar
Dash of salt
Combine ingredients and cook over double broiler, until thick and smooth. Be patient, it takes about 15 mins. or so. You're looking for a pretty think consistency. It will thicken after it cools too, so stop just shy of pretty thick. Cool. Spread over center of cold meringue. Then cover with a topping made by combining 3/4 cup whipping cream, 2 tbls. sugar, & 1/2 tsp. vanilla.
Put in refrigerator for 12-24 hrs. (A must in my opinion)
Serves 6 generously, 8 adequate