Mom's Gone with the Wind Heavenly Pie
By America's Test KitchenPublished on October 13, 2011
Time
1¾ hours, plus 3 hours drying and 2½ hours cooling
Yield
Serves 8
Ingredients
4 large eggs, separated, room temperature¾ teaspoon salt ½ teaspoon cream of tartar 1 ½ cups (10 ½ ounces/298 grams) sugar 1 tablespoon grated lemon zest plus 3 tablespoons juice2 cups heavy cream, chilled
Before You Begin
Don’t skimp on the resting times in the oven or the refrigerator. If you do, the pie may be gooey, making it hard to slice. Meringue is tricky to make on humid days.
Instructions
- Adjust oven rack to middle position and heat oven to 300 degrees. Grease 9-inch deep-dish pie plate.
- Using stand mixer fitted with whisk, whip egg whites, 1/2 teaspoon salt, and cream of tartar on medium-low speed until foamy, about 1 minute. Increase speed to medium-high and whip whites to soft billowy mounds, 1 to 3 minutes. Gradually add 1 cup sugar and whip until glossy, stiff peaks form, 3 to 6 minutes.
- Spread meringue into prepared pie plate and smooth into even layer. Run finger around inside edge of pie plate to create small gap between edge of meringue and rim of plate. Bake meringue until golden brown and set, about 1 hour. Turn off oven and let meringue dry completely for 3 hours longer. Let meringue cool completely on wire rack, about 30 minutes. (Meringue will crack and deflate after baking to form crust.)
- Meanwhile, whisk remaining 1/2 cup sugar, egg yolks, lemon zest, lemon juice, and remaining 1/4 teaspoon salt together in medium saucepan until smooth. Cook over medium-low heat, stirring constantly, until mixture is thickened and registers 170 degrees, about 5 minutes. Strain curd through fine-mesh strainer into large bowl. Place plastic wrap directly on surface of curd. Refrigerate until completely cooled, about 1 hour.
- Using stand mixer fitted with whisk, whip cream on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form, 1 to 3 minutes.
- Fold half of whipped cream into cooled lemon curd until no white streaks remain. Spread lemon mixture into cooled meringue shell and smooth into even layer. Spread remaining whipped cream over top and refrigerate until set, about 1 hour. Serve.
Time
1¾ hours, plus 3 hours drying and 2½ hours coolingYield
Serves 8Ingredients
4 large eggs, separated, room temperature
¾ teaspoon salt
½ teaspoon cream of tartar
1 ½ cups (10 ½ ounces/298 grams) sugar
1 tablespoon grated lemon zest plus 3 tablespoons juice
2 cups heavy cream, chilled
Test Kitchen Techniques
Ingredients
4 large eggs, separated, room temperature
¾ teaspoon salt
½ teaspoon cream of tartar
1 ½ cups (10 ½ ounces/298 grams) sugar
1 tablespoon grated lemon zest plus 3 tablespoons juice
2 cups heavy cream, chilled
Test Kitchen Techniques
Ingredients
4 large eggs, separated, room temperature
¾ teaspoon salt
½ teaspoon cream of tartar
1 ½ cups (10 ½ ounces/298 grams) sugar
1 tablespoon grated lemon zest plus 3 tablespoons juice
2 cups heavy cream, chilled
Test Kitchen Techniques
Why This Recipe Works
This recipe submission to our America's Best Lost Recipes contest received its name after Clark Gable purchased one of these pies at a bake sale. A fallen meringue forms the pie’s base and is filled with a whipped cream–lightened lemon curd and more whipped cream.
Before You Begin
Don’t skimp on the resting times in the oven or the refrigerator. If you do, the pie may be gooey, making it hard to slice. Meringue is tricky to make on humid days.
Instructions
- Adjust oven rack to middle position and heat oven to 300 degrees. Grease 9-inch deep-dish pie plate.
- Using stand mixer fitted with whisk, whip egg whites, 1/2 teaspoon salt, and cream of tartar on medium-low speed until foamy, about 1 minute. Increase speed to medium-high and whip whites to soft billowy mounds, 1 to 3 minutes. Gradually add 1 cup sugar and whip until glossy, stiff peaks form, 3 to 6 minutes.
- Spread meringue into prepared pie plate and smooth into even layer. Run finger around inside edge of pie plate to create small gap between edge of meringue and rim of plate. Bake meringue until golden brown and set, about 1 hour. Turn off oven and let meringue dry completely for 3 hours longer. Let meringue cool completely on wire rack, about 30 minutes. (Meringue will crack and deflate after baking to form crust.)
- Meanwhile, whisk remaining 1/2 cup sugar, egg yolks, lemon zest, lemon juice, and remaining 1/4 teaspoon salt together in medium saucepan until smooth. Cook over medium-low heat, stirring constantly, until mixture is thickened and registers 170 degrees, about 5 minutes. Strain curd through fine-mesh strainer into large bowl. Place plastic wrap directly on surface of curd. Refrigerate until completely cooled, about 1 hour.
- Using stand mixer fitted with whisk, whip cream on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form, 1 to 3 minutes.
- Fold half of whipped cream into cooled lemon curd until no white streaks remain. Spread lemon mixture into cooled meringue shell and smooth into even layer. Spread remaining whipped cream over top and refrigerate until set, about 1 hour. Serve.
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