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
- 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.
Transcription of the Original Recipe
Read or copy the transcription
For the shell: preheat oven to 250 degrees (debbie gilman's) lemon pie 4 egg whites 1/4 tsp cream of tartar 1 cup white sugar. Beat egg whites until stiff, add cream of tartar and gradually add 1 cup sugar; beat until glossy. Turn into a well-greased 10" pie pan, spreading with spatula so the sides are 1/2inch above the edge of the plate. Bake 90 minutes. Turn off oven, leave meringue in oven to cool slowly. For the filling (a good homemade lemon curd): 8 egg yolks 1 cup white sugar 2 tsp lemon zest (or more if you want) 2/3 cup lemon juice Combine egg yolks, sugar, zest and lemon juice in top of double boiler. Cook and stir over medium low heat until thick. Cool thoroughly. Press the cooled meringue crust against the sides and bottom of the pie plate with your hands to make room for the filling. Add filling. Cover with whipped cream. Decorate with a little more lemon zest. If you have more lemon curd than you can use, it keeps well in a jar in the refrigerator for a couple of months.
From Transcription to Instructions
Hi from Salvaged Recipes, we love that you rescued Mrs. Debbie Gilman’s Lemon Pie. The original directions are a tidy note: beat whites, mound them a half inch above the pan edge, bake 90 minutes and leave the meringue in the oven to cool, then press in cooled curd and top with whipped cream. Our instructions unpack that for you: we show preheating, when to add the cream of tartar and sugar, how to shape the shell in a greased 10" pan, and remind you to cool the crust before pressing it so the filling fits neatly.
Nutrition
Calories: 265kcalCarbohydrates: 47gProtein: 4gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 140mgSodium: 60mgPotassium: 95mgSugar: 45gVitamin A: 175IUVitamin C: 7mgCalcium: 25mgIron: 0.3mg
