lemon meringue

Inspired on my favourite lemon pie – the Shaker Lemon Pie

2 lemons, thinly sliced
2 cups white sugar
4 eggs, beaten

Slice the lemons and combine in a large bowl with the 2 cups sugar. Let stand for at least 4 hours, preferably overnight.Add the beaten eggs and mix well. Bake at 450 degrees F (230 degrees C) for 10 minutes, then reduce heat to 375 degrees F (190 degrees C) and bake for an additional 20  minutes, or until a knife inserted into the pie comes out clean. Check often.

While baking make the meringue:

2 egg whites
3 tablespoons of sugar

Beat until you get firm peaks. Pour with a spoon over the baked lemon cake and leave in the oven until golden.


2 responses to “lemon meringue

  1. no flour? just eggs, sugar and lemon?
    I’ll try this next weekend. they look so fluffy and I love meringue.

    • That’s right. This is the filling of the Shaker Lemon Pie.
      Don’t forget to let the lemon slices (paper thin cut) soak overnight in the sugar.
      So what you get is a spongy pastry underneath the meringue.

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