Lemon Dream Pie Recipe


Preparation Time1 Hr 0 MinCooking Time1 Hr 0 Min
Ready In2 Hr 0 MinDifficulty LevelMedium
Health IndexAverageServings4
VegetarianMain Ingredient


 Eggs4 , separated
 Cream of tartar1⁄4 Teaspoon
 Salt1⁄2 Teaspoon
 Vanilla1⁄2 Teaspoon
 Sugar2 Cup (32 tbs)
 Cornstarch4 Tablespoon
 Water1 1⁄2 Cup (24 tbs)
 Lemon juice1⁄2 Cup (8 tbs)
 Butter2 Tablespoon
 Whipping cream1 Cup (16 tbs)

Nutrition Facts

Serving size

Calories 795 Calories from Fat 277

% Daily Value*

Total Fat 31 g47.6%

Saturated Fat 18.7 g93.3%

Trans Fat 0 g

Cholesterol 310.5 mg

Sodium 331.5 mg13.8%

Total Carbohydrates 120 g40.1%

Dietary Fiber 0.26 g1%

Sugars 104.4 g

Protein 7 g13%

Vitamin A 8.7% Vitamin C 23.4%

Calcium 6.5% Iron 5.7%

*Based on a 2000 Calorie diet


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.