Heavenly Pie ( Lemon Meringue Reversed)

“This my Grandma used to make for my DAD! Found the recipe once she passed away. It's yummmyyyyyyyyyyyyyyy!!!!!!”
READY IN:
1hr 20mins
SERVES:
8
YIELD:
1 pie
UNITS:
US

Ingredients Nutrition

Directions

  1. Sift together 1 cup sugar and 1/4 teaspoon cream of tartar.
  2. In a large grease-free mixing bowl beat the egg whites at a slow steady speed. When they are foamy gradually add the cream of tartar and sugar mixture. When the meringue begins to form soft peaks, increase to a moderate beating speed.
  3. Beat another 5 minutes, until the meringue is thick, but still glossy, and forms peaks when the beaters are lifted.
  4. Line a well greased 9 or 10 inch pie pan with meringue mixture to form a pie crust.
  5. Bake for 1 hour at 225 degrees.
  6. Stir in 1/2 cup sugar to egg yolks with lemon juice and zest, cook in double boiler (or Micro) until very thick about 8-10 minutes.
  7. Cool.
  8. Combine 1/2 whipped cream with Lemon egg mixture and fill meringue shell, chill 24 hours.
  9. Cover with remaining whipped cream.
  10. Serve AWAY!

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