This is a recipe Chris got from one of his friend’s family several years ago, and we’ve now finally gotten around to trying it. It’s a pie that uses meringue in the place of the crust, and is a really lovely airy dessert that does provide a lovely contrast to the typical heavy holiday fare.
4 eggs, separated
2 1/2 cup sugar
1/4 tsp cream of tartar
1 cup heavy cream
Preheat oven to 250 degrees. Separate the eggs, reserving the yolks. In a mixer, beat the egg whites until frothy, then add cream of tartar. Continue beating and gradually add in 1 cup of the sugar. Beat until egg whites are stiff peaks. Put into a greased pie pan and bake for one hour.
Meanwhile, whisk egg yolks, zest and juice from one (or two) lemons, and 1/2 cup sugar. Bring to a boil (this can be done either directly on the oven or over a double boiler-I recommend the later). Once boiled, it should be thick. Remove from heat and allow to cool.
When meringue is done, remove from oven and allow to cool.
Whip cream with remaining (1 cup) of sugar. Once everything else has cooled, top meringue with half of the whipped cream, then layer in the lemon mixture. Finish it off with the remaining whipped cream. Refrigerate over night.
This was a big hit at Thanksgiving. The result is a very fluffy, sweet pie with a nice zip from the lemon. If you’re looking for something a bit more sophisticated, this could be done in individual ramekins. I would lower the bake time to 30 minutes, and keep an eye on them, and then proceed as usual.