Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

This a wonderful lemon curd filling in a baked meringue shell. Don't try to make this on a rainy day.

Ingredients Nutrition

Directions

  1. Combine egg whites, cream of tartar and vanilla.
  2. beat until stiff peaks form, slowly add 1 cup of sugar, beating until meringue stands in stiff, glossy peaks.
  3. Spread over bottom and sides of a well greased 10 inch pie plate and bake at 275 for 1 hour.
  4. Beat egg yolks slightly in the top of a double boiler.
  5. Stir in 1/2 cup sugar, lemon juice, lemon rind and salt.
  6. Cook for 10 minutes or until thick.
  7. When mixture is cool, whip the cream and fold custard into it.
  8. Put in the baked pie shell.
  9. Chill 12 hours.

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