I got it out of a magazine a long time ago. I don't make it often, but when I do I wonder why I don't. I guess it's the time it takes to mix the sugar into the meringue. It is one of my favorites.
- 4 egg whites
- 1/4 cream of tartar
- 1 cup sugar
- 4 egg yolks
- 1/2 cup sugar
- 2 T grated lemon peel
- 1/4 cup lemon juice
- 1 cup heavy cream
Heat oven to 275°. Grease a 9-inch pie plate. Beat egg whites and cream of tartar until foamy. Beat in 1 cup sugar, 1 tablespoon at a time; this should take approximately 25 minutes. Spread meringue over bottom and sides of prepared pie plate; shape with the back of a spoon so the bottom is 1/4 inch thick and sides are 1" thick. Bake for 60 minutes. Turn oven off; leave meringue shell in oven 1 hour to cool. Remove from oven. Cool to room temperature on wire rack.
Beat egg yolks in top of double boiler until thick and lemon-colored. Beat in 1/2 cup sugar gradually. Blend in lemon peel and juice. Cook over hot, not boiling, water, stirring constantly, 5 to 8 minutes or until thick. Cool.
Whip 3/4 cup heavy cream until soft peaks form. Fold into lemon mixture. Turn into cooled meringue shell and chill for at least 12 hours.
Before serving, whip the remaining cream; spoon onto the center of the pie. Sprinkle with toasted coconut, if desired. Makes 8 servings.
Note: This pie should be made a day ahead to allow the flavors to blend.
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