Heavenly Pie Lemon Meringue Reversed Recipes

HEAVENLY PIE ( LEMON MERINGUE REVERSED)

Steps:

• Sift together 1 cup sugar and 1/4 teaspoon cream of tartar.
• In a large grease-free mixing bowl beat the egg whites at a slow steady speed. When they are foamy gradually add the cream of tartar and sugar mixture. When the meringue begins to form soft peaks, increase to a moderate beating speed.
• Beat another 5 minutes, until the meringue is thick, but still glossy, and forms peaks when the beaters are lifted.
• Line a well greased 9 or 10 inch pie pan with meringue mixture to form a pie crust.
• Bake for 1 hour at 225 degrees.
• Stir in 1/2 cup sugar to egg yolks with lemon juice and zest, cook in double boiler (or Micro) until very thick about 8-10 minutes.
• Cool.
• Combine 1/2 whipped cream with Lemon egg mixture and fill meringue shell, chill 24 hours.
• Cover with remaining whipped cream.
• Serve AWAY!

HEAVENLY LEMON PIE

Steps:

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

HEAVENLY LEMON PIE

Steps:

• 1. MERINGUE CRUST:
• 2. Beat egg whites until foamy.
• 3. Add cream of tartar and continue beating.
• 4. Add sugar slowly and continue beating until still peaks.
• 5. Spread into a well-greased 9" pie pan.
• 6. Bake 20 minutes at 275°.
• 7. Increase the temperature to 300° for 40 minutes (total 60 minutes) until light golden color.
• 8. Cook on rack.
• 9. FILLING:
• 10. Beat yolks and sugar until thick and lemon color.
• 11. Add juice and rind slowly.
• 12. Cook in the top of a double boiler until thick - stir continuously (only about 5 minutes).
• 13. Cool. Then fold in the whipped heavy cream.
• 14. Put filling inside the meringue shell and refrigerate 24 hours.