Heavenly Pie


  • 3 eggs, separated
  • ½ level tsp cream of tartar
  • cups superfine sugar
  • Grated zest of 1 lemon
  • Juice of 1 small lemon or ½ large lemon
  • 1 cup heavy cream, whipped Few large black grapes


Whisk the egg whites with the cream of tartar until stiff, then gradually whisk in cup of the sugar. Continue whisking, and when whites are very stiff and glossy, fold in another cup of the sugar.

Lightly butter a 7-inch pie pan and spoon on the meringue, spreading in a level layer. Bake in the bottom of a preheated oven at 250°F for 1-1½ hours.

Put the egg yolks, the remaining sugar, and the lemon zest and juice into a bowl and beat well together. Set the bowl over a saucepan of gently simmering water and cook, stirring constantly, until the mixture thickens. A little patience is needed, as the mixture must not be allowed to get too hot. When the mixture is thick, remove from the heat and allow to cool until just warm. Fold in 1-2 heaped tablespoons of the whipped cream. Spread the mixture over the meringue base.

When the pie is completely cold, spread on the remaining cream, forking it into swirls. Decorate the edge of the pie with peeled, halved, and seeded black grapes.