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Heavenly Pie

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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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


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
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Keyword Meringue, Pie


From Gertrude