4 ea Egg Whites
1/4 ts Cream of Tartar
1 c Sugar
1/2 c Sugar
3 tb Lemon Juice
1 ea Lemon; grated rind from
4 ea Egg yolks
MERINGUE: Beat egg whites until foamy. Add Cream of Tartar then beat
until the whites stand in peaks. Add 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 275 degree oven, then raise
temp to 300 degrees and bake for additional
FILLING: Beat egg yolks well. Add sugar, juice and rind. Cook in
double boiler until thickened. Cool.
Whip 3/4 cup of whipping cream and sweeten with 2 T powdered sugar.
Cover meringue with half of cream then lemon filling and then the
rest of the cream. Leave in refrigerator overnight.