Heavenly Pie

Heavenly Pie

From the Kitchen Of
Heavenly Pie

Ingredients

4 egg whites
1/4  teaspoon cream of tartar
1 cup granulated sugar
4 egg yolks
1/2 cup granulated sugar
3 tablespoons lemon juice
1 tablespoon grated lemon rind
1/8 teaspoon salt
1 pint heavy cream

Method

Beat egg whites until foamy; add cream of tartar and beat until whites peak. Add 1 cup sugar gradually while continuing to beat until stiff.  Use to line bottom of a 9-inch pie plate, buttered, hollowing out most of the center and being careful not to spread too close to the rim.  Bake in slow oven 275-degrees for 1 hour.  Cool.

Meanwhile beat egg yolks slightly; stir in 1/2 cup sugar, lemon juice, rind, and salt.  Cook in the top of double boiler over boiling water until thick enough to mound when dropped from a spoon (about 8-10 minutes).   Remove and cool.  Whip 1 cup of the heavy cream; fold into lemon-egg mixture and use to fill meringue shell.  Chill in refrigerator about 24 hours.  Just before serving, garnish with remaining cup of heavy cream, whipped.  

Makes 1 9-inch pie. 

From Gertrude

Also included in Mrs. R's collection was a hand-written version of the Heavenly Pie recipe, it is exactly the same. 

Handwritten copy of Heavenly Pie Recipe

 

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