Directions
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Preheat the oven to 350°F (175°C). This step is crucial as a hot oven is essential for achieving a perfect meringue.
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Whip the egg whites in a medium bowl until soft peaks form. This means that when you lift the beaters, the egg whites should softly hold their shape.
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Gradually add the sugar to the whipped egg whites. Continue beating until stiff peaks form. This process gives the meringue its tremendous structure.
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Fold in the cream of tartar and lemon juice gently. Be careful not to deflate the mixture; a delicate touch is paramount at this stage.
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Spread the mixture into the pre-baked pie crust evenly. The meringue should create a fluffy top that rises beautifully during baking.
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Bake for 10-12 minutes until just set and lightly brown. Watch it closely as the meringue can go from perfect to burned within minutes. The slight browning adds a tremendous depth of flavor.
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Remove from oven and allow to cool completely. It’s important to let the pie cool at room temperature to maintain the integrity of the meringue.
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In another bowl, whip the heavy cream until stiff peaks form. This creamy addition offers a luxurious finish to the pie.
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Spread the whipped cream over the cooled lemon filling, creating a soft and inviting layer that beckons you for a slice.
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Finally, chill in the refrigerator before serving. This helps the flavors meld together beautifully, ensuring every bite is full of zest.
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