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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 6 |
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Oh just a wonderful pie, similar to lemon meringue but with a twist of its own. Well worth the extra effort. Ingredients:
1 cup white sugar |
1/4 teaspoon cream of tartar |
4 large eggs, room temperature |
2 lemons, juice of |
1 teaspoon fresh lemon rind, grated |
1/2 cup white sugar |
1/8 teaspoon salt |
1 pint whipping cream |
1/2 cup raspberries, fresh washed,dried |
Directions:
1. Preheat oven to 275 degrees.
2. Mix 1 cup of sugar with the cream of tarter.
3. Beat egg white, adding sugar slowly until thick.
4. Butter a 10 pie plate.
5. Cover completely with meringue mixture.
6. Bake 1 hour, let cool in oven for 1 hour.
7. Beat egg yolks; add 1/2 cup sugar, lemon juice and rind.
8. Cook for 10 minutes in double broiler, until mixture thickens.
9. Remove from heat and cool completely.
10. Whip the cream and fold half gently into cooled lemon mixture.
11. Gently add raspberries.
12. Trying not to break the berries pour the lemon cream mixture into the meringue shell and cover with the remaining cream.
13. Cover and refrigerate for 24 hours.
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