Make a single bottom pie shell out of regular pie dough, I can tell you how I make my homemade lemon pie filling if folks are interested, but for sake of being easier, use a good quality lemon pie filling (a freshly made one on the stove, not a canned one!) and here is the trick, they say to make your topping out of the two egg whites, Bla, that’s for whimps, crack out a solid dozen egg whites in total and whip those whites up till they will give you nice little peeks and make your whites at a min three times as thick as the pudding is in the pie.. AKA Mile High Lemon Pie.. Bake off for about eight to nine min till golden brown, cool and serve..
Now this pie is so good that it should be eaten right up but let me say it right up front, this is not a keeping pie, you can make a good fruit pie and it will keep a number of days with very little issue, this pie will start to weep by day two and forget it by day three, its going to be flat, weepy and wet bottomed..
Eat it fresh and if its to much, have friends over for coffee or take it over to someone you like and share it with them 🙂
DH’s offical B-Day cake, or pie 😛
Once its served I will come back with a sliced picture to add to this post, but gotta love that top!