Heavenly Pie

For my birthday, I decided to try my grandmother’s Heavenly Pie recipe.  I’ve never made it before, but have watched first grandmother and then mother make it so thought I’d give it a try. It turned out well — not quite perfect, but I can live with that and will definitely try it again.  It was remarkably easy.…I’m amazed at what you can do with eggs, sugar and lemons.

Heavenly Pie

Holly’s heavenly pie

Heavenly Pie

Crust:
4 egg whites
1/4 teaspoon cream of tartar
1 cup white sugar

Filling
4 egg yolks
1/2 cup sugar
½ cup lemon juice
2 tablespoons fresh lemon rind
1/8 teaspoon salt
1 cup whipping cream

Method:
1 Whip the egg whites until frothy and then add the cream of tartar, continue beating until the egg whites are very stiff and form peaks.
2 Gradually beat in the sugar and continue beating until the whites are stiff and glossy. Spread (leveling the surface as much as you can) into a 9 inch or 25 cm pie plate and bake in a 120C (?) oven for 1 hour. It should go a bit golden, but not brown. It will puff up and then fall back in the middle when done. This is fine.
3 Filling: Beat the egg yokes until thick.
4 Gradually beat in the sugar, add lemon juice& rind with the bit of salt.
5 Cook in a double boiler until thick, stirring constantly. Allow this to cool and refridgerate for an hour.
6 Whip the cream (have the cream very cold and cool your bowl in the fridge too). Beat until stiff.
7 Fold the cold lemon filling mix into the whip cream. Spoon into the shell. Put in the fridge for 3–4 hours or overnight.

 

Holly

Holly

Holly is the (founding) President of the Gothic Valley WI. Holly loves to bake and is usually working on GVWI business or waxing lyrical about her love for London.

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@alexlloydjourno happy to chat! Email info@gothicvalleywi.org.uk and I'll send you a phone number.
20 months ago