4 eggs, separated
1 1/2 cup sugar, divided
1/4 teaspoon cream of tarter
1 large lemon, juice and zest
1/4 teaspoon kosher salt
2 cups heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla
Preheat oven to 300 degrees. Butter a 9 inch pie pan.
In a bowl add egg whites, 1 cup sugar and cream of tarter; beat until
light and fluffy. Scoop into prepared pie pan spread out flat. Bake
for 50 minutes. Remove to a cooling rack, crust will crack and fall
as it cools.
While crust is baking, in a microwave bowl, put egg yolks, 1/2 cup sugar, lemon
juice, zest and salt; mix well. Microwave 45 seconds, mix well.
Repeat four more times; let cool.
When crust and filling are cooled combine whipping cream,
powdered sugar and vanilla, whip until stiff peaks. Combine 1/2 of
the whipped cream with the lemon mixture; pour into crust. Cover the
rest of the whipping cream and refrigerate. Refrigerate pie for 4-6
hours, top with whip cream, refrigerate pis for another 6 hours.
No comments:
Post a Comment