Wednesday, August 22, 2007
Lemon Cream Meringue Pie
Oh boy, this one is good! Another attempt to make a key lime pie that
worked better as a lemon pie....
Lemon Cream Meringue Pie (Level 1)
4 eggs separated (at room temperature)
1/2 teaspoon cream of tartar
1 cup and 1/2 cup sugar substitute (I use Whey Low)
2 teaspoons grated lemon rind
3 Tablespoons lemon juice
1 cup and 1 cup cream
1 Tablespoon sugar substitute
Beat the egg whites until foamy. Add the cream of tartar and beat
until they stiffen. Gradually add 1 cup of sugar, about 2 tablespoons
at a time.
Continue beating while adding the sugar until the meringue is glossy
and stiff enough to hold it's shape.
Spread the meringue on a lightly buttered 9 inch pie plate or cake
pan. Make the outside rim higher than the middle, kind of like a nest.
Bake at 300 for 40 minutes. Cool pan on wire rack.
While the cooked meringue is is cooling, beat the egg yolks until
thick and lemon colored. Beat in the 1/2 cup of sugar substitute,
lemon juice and rind. Cook in a double boiler over hot water for 15 to
20 minutes until thick. Cool.
Whip 1 cup cream. Fold it into the cooled lemon mixture blending well.
Fill the center of the cooled meringue shell with this mixture and
chill in the refrigerator overnight (at least 8 hours).
When ready to serve, whip the remaining 1 cup cream with the 1
Tablespoon sugar. Cover the top of the pie with the whipped cream and