Sky High Lemon Pie Recipe

Sky High Lemon Pie is an amazingly delicious easy to prepare recipe which cannot just escape your guest's attention in any party. Try this Sky High Lemon Pie; I am sure you will get a huge fan following for this!


Interest Group


 Sugar2 1⁄4 Cup (36 tbs)
 Cornstarch4 Tablespoon
 Flour4 Tablespoon
 Salt1⁄4 Teaspoon
 Water2 Cup (32 tbs)
 Eggs4 , separated
 Grated lemon rind1 Tablespoon
 Lemon juice6 Tablespoon
 Butter/Margarine2 Tablespoon
 Lemon extract1⁄4 Teaspoon
 Canned toasted coconut chips4 Ounce

Nutrition Facts

Serving size: Complete recipe

Calories 3658 Calories from Fat 1167

% Daily Value*

Total Fat 130 g200.5%

Saturated Fat 23.8 g119%

Trans Fat 0 g

Cholesterol 910.4 mg303.5%

Sodium 840 mg35%

Total Carbohydrates 590 g196.8%

Dietary Fiber 6.1 g24.4%

Sugars 464.6 g

Protein 43 g85.7%

Vitamin A 35% Vitamin C 101.2%

Calcium 15.5% Iron 38.7%

*Based on a 2000 Calorie diet


Plain Pastry:
Combine 1 1/4 cups sifted regular flour and 1 tsp.salt in medium size bowl; cut in 1/2 cup shortening with pastry blender until mixture is crumbly.
Sprinkle 3 to 4 tbs.water at a time; mix lightly with a fork just until the pastry holds together and leaves side of bowl clean.
Makes enough for 1 - 9"single crust pie.
Prepare pastry recipe or use 1/2 package pie crust mix, following label directions.
Roll out to a 12 round on a lightly floured pastry cloth or board; fit into a 9" pie plate.
Trim overhang to 1/2; turn under flush with rim & flute to make a stand up edge; prick well all over with a fork.
Bake in hot oven, 425 degrees, for 15 minutes or until golden; cool completely on a wire rack.
Mix 1 3/4 cups of the sugar, cornstarch, flour, and salt in a medium size bowl; set the remaining 1/2 cup sugar aside.
Heat water to boiling in a medium size saucepan.
Lower heat to medium; slowly add sugar mixture, stirring gently but constantly.
Cook, stirring constantly, 5 to 7 minutes or until mixture holds a line when cut with a spoon; remove from heat at once.
Do not let mixture boil.
Beat egg yolks slightly in bowl; stir in 1/2 cup hot mixture; quickly stir back into mixture in saucepan.
Cook, stirring constantly over medium heat, for 3 minutes or until mixture thickens.
Remove from heat.
Stir in lemon rind, juice, butter or margarine until blended.
Pour into cool pastry shell.
Beat egg whites with lemon extract until foamy, white and double in volume in bowl.
Sprinkle in 1/2 cup sugar, 1 a time, beating all the time until sugar dissolves and meringue stands in firm peaks.
Pile onto hot filling, spreading to edge of crust.
This keeps meringue from shrinking.
Sprinkle with coconut chips, or place them in a pretty pattern on top.
Bake in moderate oven, 350 degrees, 12 minutes, or until peaks of meringue are a golden brown.
Cool completely on a wire rack before cutting.