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from "American Pie" by Teresa Kennedy

As my grandmother (and almost anybody else's) will tell you, the simple things are often the best. The same rule often applies to pies.


For the Pie:
1 recipe Meringue Crust (recipe follows)
Egg yolks, lightly beaten
Grated peel of 1 large lemon (about 2 tablespoons)
Juice of 1 large lemon (about 1/4 cup)
1/3 cup sugar
1 cup heavy or whipping cream

For the Meringue Crust:
4 egg whites, at room temperature
1 cup sugar
1/2 cup shredded coconut (optional)

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To Make the Pie:
1. Bake the Meringue Crust, and set it aside.
2. Combine the egg yolks, lemon peel and juice, and the sugar in the top of a double boiler set over hot water. Cook over medium heat, stirring constantly, until the mixture is thick and mounds slightly when dropped from a spoon, 8 to 10 minutes. Remove from the heat and cool to room temperature.
3. Whip the cream until it stands in soft peaks. Gently fold the cream into the egg-lemon mixture until well blended. Pour it into the meringue crust.
4. Chill several hours or overnight before serving.
To Make the Meringue Crust:
1. Preheat the oven to 250°F.
2. Beat the egg whites until stiff but not dry. Gradually add the sugar, beating constantly until the mixture is thick, glossy, and stands in stiff peaks.
3. Turn the meringue into a well-buttered 10-inch pie pan. Spread it evenly over the bottom and bring it up in evenly spaced peaks around the sides. If desired, sprinkle with coconut.
4. Bake for 1 hour. Turn the oven off but leave the crust in it until the oven is cold. Makes enough for 1 single-crust pie.

Buy The Ingredients
Product nutrition and information
 Quantity Ingredients Est.Price
  Alderfer Eggs Grade A Large Organic Eggs
This product is currently unavailable.
  Lemons - $0.79/ea Save! 4 for $3.00
  Organic Valley Heavy Whipping Cream - $4.29/ea
 1 pint
Optional Ingredients
  FreshDirect Dried Coconut Chips, Resealable Bag - $3.99/ea
You May Already Have
  Domino Granulated White Sugar - $2.59/ea
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