A refreshing ending to our Easter Dinner…a Beautiful Pie without having to make pastry crust!
~ Kimberly Edwards ;D
Type: Pie Recipe
Serve With: After an amazing Easter feast
Prep Time: 20-22 min + cooling time + refrigeration time 24 hrs
Cook Time: 25-30 min
Yield: 1 pie – 12-14″
- 4 large eggs + 4 egg y0lks
- 1/2 tsp cream of tartar
- 2 1/4 cups sugar
- 1 tsp vanilla extract – Please use real vanilla extract, not artificial!
- ~ 1/2 tsp butter
- 2 lemons – using zest & juice
- 2 cups heavy cream – cold
- 8 tbsp icing sugar – or regular sugar, if you don’t have it.
- Preheat oven to 330 degrees.
- Whip 4 egg whites with cream of tartar. by beating until stiff, but not dry and peaks stand up, slightly leaning over.
- Whip in 6 tbsp icing sugar and add vanilla extract.
- Into a deep, lightly buttered, oven proof pie plate, form a meringue pie crust by bringing edges right to the top of the pie plate.
- Form an indentation in the middle that will later hold the lemon curd-type filling. * Tip: Don’t be afraid to be generous.
- Bake between 12-17 min depending upon the thickness of the meringue. * Tip: Make sure meringue crust is golden and firm.
- Cool with oven door open, with no heat on.
Lemon Curd Filling:
- In a mixing bowl, beat 8 egg yolks with 2 1/4 cups sugar, and juice and rind of 2 lemons.
- Move mixture over a double boiler (over hot water, not in hot water), and continue to beat continuously until mixture is hot. * Tip: If you don’t use a double boiler and continuously beat mixture, you’ll get scrambled eggs, and that wouldn’t be very nice inside of a lemon pie…LOL
- Cool mixture.
- Meanwhile, whip cold heavy cream with 2 tbsp icing sugar until it forms peaks.
- Put 1/2 of the cold cream mixture into the cooled meringue pie crust, then the cooled, cooked lemon curd filling. Cover the entire pie generously with some of the remaining whipped cream topping. * Tip: Save some extra whipped cream for next days for extra topping on pie when serving.
- Chill in refrigerator for 24 hrs minimum before serving.
Enjoy for dessert after an amazing Easter feast or anytime…
I would request this pie every year for my mom to bake, sometimes even at Christmastime…Sooo good! I actually prefer it over the typical lemon meringue pie…no pastry…
I hope you enjoyed this Dessert Recipe on Cooking With Kimberly! Until next time…
Be a Champion in Your Kitchen & Eat Deliciously!
P.S. Need a new pie plate?
[tags]angel pie, pie, desserts, sweets, Easter recipe, baking, how to bake[/tags]
- How to Make Lemon Meringue Pie
- How to Make Blood Orange Meringue Pie: Easter Surprises
- How to Bake Mom’s Classic Pie Crust
- How to Bake Blackberry Pie
- How to Make a Graham Cracker Pie Crust