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.
4 egg whites
1/4 teaspoon cream of tartar
1 cup white sugar
4 egg yolks
1/2 cup sugar
½ cup lemon juice
2 tablespoons fresh lemon rind
1/8 teaspoon salt
1 cup whipping cream
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.