Debbie Gilman's Lemon Pie is a delightful dessert showcasing a light, airy meringue crust filled with a rich, homemade lemon curd. This pie offers a unique twist on traditional lemon desserts by using a meringue shell instead of a pastry crust, creating a beautiful contrast between the crisp, sweet shell and the tangy, creamy filling. Its refreshing flavor and elegant presentation make it a standout choice for special gatherings or springtime celebrations.
Ingredients
For the Meringue Shell:
- 4 egg whites
- 1/4 tsp cream of tartar
- 1 cup white sugar
For the Filling (Homemade Lemon Curd):
- 8 egg yolks
- 1 cup white sugar
- 2 tsp lemon zest (or more, to taste)
- 2/3 cup lemon juice
Instructions
Step 1: Prepare the Oven and Shell
- Preheat oven to 250°F.
- Beat egg whites until stiff.
- Add cream of tartar and gradually add sugar.
- Continue beating until glossy.
- Spread mixture in a well-greased 10-inch pie pan, forming a shell that rises 1/2 inch above the edge.
- Bake for 90 minutes. Turn off oven and let the shell cool inside to set slowly.
Step 2: Make the Lemon Curd Filling
- In a double boiler, combine egg yolks, sugar, lemon zest, and lemon juice.
- Cook and stir over medium-low heat until mixture thickens.
- Cool thoroughly before using.
Step 3: Assemble the Pie
- Press the cooled meringue crust gently to fit against the sides and bottom of the pie plate.
- Spoon in the cooled lemon curd.
- Top with whipped cream and decorate with additional lemon zest.
Tips
- For a twist, add a pinch of salt to the meringue for enhanced flavor.
- Use bottled lemon juice in a pinch, but fresh juice gives better flavor.
- Make mini versions in tart pans for individual servings.
- Add a few drops of vanilla extract to the lemon curd for added depth.
Nutrition
Calories: 256kcalCarbohydrates: 47gProtein: 5gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 194mgSodium: 2326mgPotassium: 81mgFiber: 0.1gSugar: 1gVitamin A: 261IUVitamin C: 9mgCalcium: 26mgIron: 1mg
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