Here are a couple things about this pie you should know before you get real personal with it. One, it is the ONLY pie I have ever made, so I believe I should do it well and it should be really good - which it is. Two, I did use real sugar. I know. I know. Being diabetic and using real sugar is like shoving a beer in an alcoholics hand - just not good. However, I usually can control myself and have just a couple bites then I give the piece to my husband. So, in moderation, it all works out. Third, my husband said he could lick the plate - I'm talkin pie plate people not just the little plate that has the slice of heaven on it. So, if you're hoping for a second or third date with this little beauty then you're bound to be broken hearted because she just doesn't stay around long enough. :)
This pie was a recipe I hold very dear to me. It is from a friend of mine that has moved away and now lives in the Reno, NV area. She is brilliantly creative and an excellent cook. We use to work together at an ad agency and I am very blessed that our paths crossed and we became friends. It is one of those recipes I WILL not rewrite, it is in her handwriting and reminds me of all the wonderful lunches we'd have in her backyard during our lunch break as we tried to solve the world problems. I don't see her near as much as I'd like, we don't even talk like we should but thank goodness for Facebook! I still feel connected even though miles now separate us.
I hope you all enjoy this light and airy treat, and it is a treat, believe me. It is the perfect way to kick off spring.... or a summer day... or a cold winter night to remind you of the blessed spring approaching... or to celebrate.... or to indulge after a bad day... or..you get the point.
(Oh by the way, no it's not Wednesday but I had to share since I made it this weekend. There will still be a recipe as usual on Wednesday as well.)
What You'll Need
9-inch pie plate
Butter or non-stick cooking spray
1-1/2 cups, plus 2 tablespoons sugar, separated
1/4 teaspoon cream of tartar
3 eggs, separated
1 tablespoon grated lemon rind
3 tablespoons lemon juice
2 cups heavy cream
1) Preheat oven to 275°F.
2) Sift together 1 cup sugar and cream of tartar. In separate bowl, beat egg whites until stiff. Slowly add sugar mixture to egg whites until blended. Butter (or use non-stick spray) sides and bottom of a 9-inch pie pan. Scrape the meringue mixture into the pan building it up around the edges. Bake for 1 hour, remove from the oven and cool.
3) Beat the yolks until light colored. Add 1/2 cup sugar. Add lemon juice and rind, beat to blend. Cook on top of double boiler until thick, stirring constantly. Remove from heat and let cool.
4) Whip half of the cream until stiff and fold into lemon filling. Pour into meringue shell. Chill until filling is set.
5) Whip remaining cream until stiff. Add 2 tablespoons sugar, spoon on top of filling. Chill for 24 hours.