Heavenly Pie
A vintage typed and handwritten recipe for Heavenly Pie; make with meringue crust pie with egg whites, cream of tartar, granulated sugar, egg yolks, lemon juice, grated lemon, salt, and heavy cream.
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Ingredients
Meringue Pie Shell
- 4 egg whites
- 1/4 teaspoon cream of tartar
- 1 cup granulated sugar
Heavenly Pie
- 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
Meringue Pie Shell
- 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.
Heavenly Pie
- 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.
Kitchen Helper 2
Double Boiler
Retro Hand Mixer
Pie Plate 1
Notes
From Gertrude
Also included in Mrs. R’s collection was a hand-written version of the Heavenly Pie recipe, it is exactly the same.
