Lemon Fluff Meringue Pie
4 eggs, separated
1/2 cup sugar
Grated peel and juice of 1 large lemon
1 cup whipping cream, whipped
Meringue Crust:
4 egg whites
1 cup sugar
1 tsp. lemon juice
Butter or margarine
Filling: Beat egg yolks with sugar, lemon peel and juice until
light. Cook and stir in double boiler over boiling water until
thickened. Remove from heat and cool thoroughly. Fold in the whipped
cream. Turn into meringue crust and refrigerate at least 2 hours to
set.
Meringue Crust: Beat egg whites until stiff and glossy. Do not
underbeat. Add sugar, a tablespoon at a time. Add juice last. Butter
a 9- inch pie plate generously. Spoon meringue mixture into pan and
use tablespoon to push up mixture, forming sides and bottom of
crust. Bake at 200 degrees F for 2 hours. Cool.
Yield: 10 servings |