Mile High Lemon Pie Recipe

Name: Mile High Lemon Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 9-inch baked pie shell; 8 egg yolks, slightly beaten; 1 c. sugar; 1 envelope (1 Tbsp.) unflavored gelatin; 1/2 c. water; 1 Tbsp. grated lemon peel; 1/2 c. lemon juice; 1/4 tsp. salt; 8 egg whites; 1/4 tsp. cream of tartar; 1 c. sugar

Servings: persons

9-inch baked pie shell
8 egg yolks, slightly beaten
1 c. sugar
1 envelope (1 Tbsp.) unflavored gelatin
1/2 c. water
1 Tbsp. grated lemon peel
1/2 c. lemon juice
1/4 tsp. salt
8 egg whites
1/4 tsp. cream of tartar
1 c. sugar

1
Bake pie shell.
2
In saucepan, blend egg yolks, 1 cup sugar, gelatin, water, lemon peel, juice and salt.
3
Cook over medium heat, stirring constantly, just until mixture boils.
4
Place pan in bowl of ice and water; chill in refrigerator, stirring occasionally, until mixture mounds when dropped from spoon.
5
Beat egg whites and cream of tartar until frothy.
6
Beat in 1 cup sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat.
7
Fold in lemon mixture; pile into pie shell. Chill several hours until set.

1047

kcal

Calories

Fat

127

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 9-inch baked pie shell, 8 egg yolks, slightly beaten, 1 c. sugar, 1 envelope (1 Tbsp.) unflavored gelatin, and more.

Yes, Mile High Lemon Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mile High Lemon Pie

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