A light and elegant lemon dessert with a crisp, slowly baked meringue crust, a creamy lemon filling and a generous layer of lightly sweetened whipped cream.
Servings: 8
Prep Time: About 30 minutes, plus chilling
Cook Time: About 2 hours 10 minutes
Meringue Crust
Ingredients:
- 4 egg whites
- 1 cup sugar
- 1 teaspoon lemon juice
- Nonstick cooking spray
Lemon Filling
Ingredients:
- 4 egg yolks
- ½ cup sugar
- Grated zest and juice of 1 large lemon
- 2 cups whipping cream, whipped
- 1 tablespoon powdered sugar
Instructions:
- Preheat the oven to 200°F. Lightly coat a 9-inch pie pan with nonstick cooking spray.
- Beat the egg whites on high speed until soft peaks form, about 3–4 minutes.
- Gradually add the sugar, continuing to beat until the meringue forms stiff peaks but is not dry. Beat in the lemon juice last.
- Spoon the meringue into the prepared pie pan. Using the back of a tablespoon, spread the meringue across the bottom and push it up around the sides to form a pie shell.
- Bake for 2 hours. Remove from the oven and cool completely.
- Prepare the filling: Beat the egg yolks with the sugar, lemon zest and lemon juice until light in color and slightly thickened.
- Place the mixture in the top of a double boiler set over, but not touching, simmering water. Cook, stirring constantly, until thickened, about 10 minutes.
- Remove from the heat and cool thoroughly.
- Fold half of the whipped cream gently into the cooled lemon mixture.
- Spoon the lemon filling into the cooled meringue crust. Refrigerate for at least 2 hours, or until set.
- Fold the powdered sugar into the remaining whipped cream.
- Spread the sweetened whipped cream over the chilled pie and serve.
Tip: Make sure both the meringue crust and cooked lemon filling are completely cool before assembling the pie. This helps preserve the crisp meringue and prevents the whipped cream from melting.
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