Typed recipe for Lemon Pie from Debbie Gilman
by: salvagedrecipes

Lemon Pie with Meringue Shell from Mrs. Debbie Gilman

Lemon Pie from Mrs. Debbie Gilman
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.
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Prep Time 20 minutes
Cook Time 1 hour 45 minutes
Cooling Time 1 hour
Total Time 3 hours 5 minutes
Course Dessert
Cuisine American
Servings 8
Calories 265 kcal

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

  • Add an extra teaspoon of lemon zest for a stronger citrus aroma.
  • Fold a tablespoon of butter into the lemon curd for a silkier texture.
  • For a taller meringue shell, use 5 egg whites instead of 4.
  • Use Meyer lemons for a sweeter, floral flavor.
  • Chill the pie overnight for the cleanest slices.
  • Add a thin layer of whipped cream before decorating with zest.
  • Make extra lemon curd—it keeps in the fridge for months.
  • Serve with fresh berries to balance the sweetness.
  • Use a glass pie plate to better control browning.

Nutrition

Calories: 265kcalCarbohydrates: 47gProtein: 4gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 140mgSodium: 60mgPotassium: 95mgSugar: 45gVitamin A: 175IUVitamin C: 7mgCalcium: 25mgIron: 0.3mg
Keyword citrus dessert, classic dessert, family recipes, homemade lemon curd, Lemon, lemon pie, meringue, spring, vintage recipe
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