Lemon Forsythia Pie
This pie is the perfect dessert to serve during the magical spring season. It was developed at the Minnesota Landscape Arboretum and served in the Tea Room there in the 1970s.
Servings: 8
Ingredients
For Crust
- 1 c. flour
- ½ c. butter softened
- 2 Tbsp. sugar
- ¼ tsp. salt
For Filling
- 2 egg whites
- ⅔ c. sugar
- 2 tsp. lemon peel grated
- ¼ c. fresh lemon juice
- 5 drops of yellow food coloring
- 1 c. whipping cream
Instructions
- Mix flour, butter, sugar, and salt together until crumbly. Mix with hands to combine well.
- Place ⅓ cup of crumbs into a baking dish. Press remainder into a greased and floured 9-inch pie plate.
- Bake both in a 375° oven for 12-15 minutes. Cool.
- Combine egg whites, sugar, lemon peel, lemon juice, and food coloring and beat until stiff with a mixer. (This requires much more time than beating egg whites alone.)
- Beat whipping cream in a separate bowl until stiff and fold it into lemon mixture.
- Turn mixture into pie shell. Top with crumbs. Chill well or freeze.
