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4 Egg Whites
¼ teaspoon Cream Of Tartar
1 cup Sugar
½ cup Sugar
3 tablespoon Lemon Juice
1 Lemon Zest
4 Egg Yolks
Meringue: beat egg whites until foamy. Add cream of tartar then beat until the whites stand in peaks. Add first sugar a little at a time, beating well after. Beat for a minute or two after adding all the sugar. Butter & flour pyrex pie plate. Spread the meringue in the plate. Bake 1 hr & 10-15 minutes in a 275foven, then raise temp to 300f and bake for additional 20 mins.
Filling: beat egg yolks well. Add second sugar, juice and rind. Cook in double boiler until thickened. Cool. Whip 3/4 cup of whipping cream and sweeten with 2 tb powdered sugar. Cover meringue with half of cream then lemon filling and then the rest of the cream. Leave in refrigerator overnight.
¼ teaspoon Cream Of Tartar
1 cup Sugar
½ cup Sugar
3 tablespoon Lemon Juice
1 Lemon Zest
4 Egg Yolks
Meringue: beat egg whites until foamy. Add cream of tartar then beat until the whites stand in peaks. Add first sugar a little at a time, beating well after. Beat for a minute or two after adding all the sugar. Butter & flour pyrex pie plate. Spread the meringue in the plate. Bake 1 hr & 10-15 minutes in a 275foven, then raise temp to 300f and bake for additional 20 mins.
Filling: beat egg yolks well. Add second sugar, juice and rind. Cook in double boiler until thickened. Cool. Whip 3/4 cup of whipping cream and sweeten with 2 tb powdered sugar. Cover meringue with half of cream then lemon filling and then the rest of the cream. Leave in refrigerator overnight.
