Lemon Dream Pie
|Eggs||4 , separated|
|Cream of tartar||1⁄4 Teaspoon|
|Sugar||2 Cup (32 tbs)|
|Water||1 1⁄2 Cup (24 tbs)|
|Lemon juice||1⁄2 Cup (8 tbs)|
|Whipping cream||1 Cup (16 tbs)|
1 Butter a 9-inch pie plate generously.
2 In a large bowl, beat the egg whites with cream of tartar, 1/4 teaspoon of salt, and vanilla until foamy-white and double in volume
3 Add in 1 cup of sugar, 1 tablespoon at a time, beating constantly until sugar dissolves completely and meringue stands in firm peaks. (Beating will take about 25 minutes in all with an electric beater.)
4 Into a pie plate, spoon the meringue.
5 Spread almost to the side of plate, hollowing center and building up the edge slightly to form a shell.
6 Bake in very slow oven at 275 degrees farenheit for 1 hour, or until firm and lightly golden.
7 Cool completely in the pie plate on a wire rack.
8 In a medium-size saucepan, mix the remaining 1 cup sugar, cornstarch and 1/4 teaspoon salt .
9 Stir in water, then beat in the egg yolks and lemon juice.
10 Cook, stirring constantly, until the mixture thickens and boils for 3 minutes; remove from the heat.
11 Stir in butter or margarine until melted; pour into a medium-size bowl and cover. Chill until completely cold.
12 In a medium-size bowl,beat the cream until stiff.
13 Layer the lemon filling, alternately with whipped cream, into the meringue shell.
14 Chill for about 12 hours before cutting.
15 Attach a plain tip to a pastry bag; spoon the remaining lemon filling into the bag and press out in rings on top of the pie.
16 Repeat with whipped cream, filling in spaces between lemon rings.
17 Cut into wedges and serve.