Heavenly Lemon Pie
Makes 9-inch pie
For meringue crust:
4 egg whites, at room temperature
1 cup (250 mL) granulated sugar
1 tsp (5 mL) lemon juice
Butter, for pan
For lemon filling:
4 egg yolks
1/2 cup (125 mL) granulated sugar
Grated zest AND juice of 1 large lemon
2 cups (500 mL) whipping cream, divided
2 tbsp (30 mL) icing sugar
1/2 tsp (2 mL) vanilla
Beat egg whites until stiff and glossy (do not underbeat).
Preheat oven to 200F (100 C). Add sugar, 1 tbsp (15 mL) at a
time, beating after each addition. Add lemon juice and beat in.
Generously butter a 9-inch (23-cm) pie plate. Spoon meringue
mixture into pan and use a tablespoon to push mixture up,
forming sides and bottom of crust. Bake -- without peeking in
oven -- for 2 hours. Let cool before filling.
To make filling: Beat 4 egg yolks with 1/2 cup (125 mL)
granulated sugar, zest and juice of 1 lemon, until light. Cook,
stirring, in top of double boiler over boiling water, until
thickened. Remove from heat and let cool thoroughly.
Beat 1 cup of whipping cream and fold into egg yolk mixture.
Turn filling into cold meringue crust; refrigerate for 2 hours,
to set. Beat remaining 1 cup (250 mL) cream with icing sugar and
vanilla, until stiff peaks form. Spread over top of pie, using a
spoon to form decorative peaks. Serve.