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.