7. In a large, clean mixing bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add 1/2 cup of sugar and continue beating until stiff peaks form.
8. Gently fold the beaten egg whites into the lemon filling to lighten it. Then pour the mixture into the baked pie crust.
9. Bake for 25 to 30 minutes, or until the center is set and the top is lightly golden.
10. Remove the pie from the oven and let it cool on a wire rack.
11. Chill in the refrigerator for at least 4 hours before serving.
Variations & Tips:
– If you’re catering to someone who’s not a fan of lemon, you can substitute with lime or orange juice and zest for a different, yet equally delightful flavor.
– To make a gluten-free version, use a gluten-free pie crust and ensure your cornstarch is certified gluten-free.
– For those who want an extra indulgent treat, try garnishing with curls of white chocolate or a sprinkle of crushed lemon-drop candies.
– Make sure all utensils and your mixing bowl are completely clean and dry before whipping the egg whites; any grease or water can prevent them from reaching full volume.
– Finally, enjoy the process of making this pie as much as you’ll relish in eating it. The love you put into your baking truly makes a difference in every slice!
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