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.