Monday, November 28, 2011

Luscious Lemon Pie

4 eggs, seperated
1 c. sugar
1/4 tsp. cream of tartar
1/2 c. sugar
3 Tbs. lemon juice
1 Tbs. grated lemon rind
1/4 tsp. salt
2 cups whipping cream or 4 cups of coolwhip

Beat 4 egg whites, gradually add 1 cup sugar and cream of tartar.  Beat until stiff.  Spread half of mixture onto bottom and sides of greased 9 inch pie pan.
Bake at 350 degrees for 45-60 minutes. Cool.
Take 4 egg yolks and beat slightly.  Stir in 1/2 cup sugar, 3 Tbs. lemon juice and 1 Tbs. grated lemon rind, 1/4 tsp. salt.  Cook until thickened on medium heat. Takes about 4-5 minutes, stirring constantly.  Cool.
Whip 2 cups whipping cream or 2 c. coolwhip and fold 1/2 of whip cream into lemon mixture.  Pour into cooled meringue shell.  Top with the remaining whip cream or cool whip.  Chill for 24 hours.

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