Post by chief_cook2 on Apr 30, 2003 16:39:00 GMT -6
4 egg white -- room temperature
1/2 teaspoon cream of tartar
1 cup sugar
4 egg yolks
1/2 cup sugar
2 teaspoons lemon rind -- grated
3 tablespoons lemon juice
2 cups cream
1 tablespoon sugar
Beat whites until foamy. Add cream of tartar and beat until they start to stiffen. Add cup of sugar gradually (about 2 tablespoons at a time), and continue beating until meringue is glossy and stiff enough to hold its shape. Spread on a lightly buttered 9-inch pie or cake pan. Make outside rim higher than middle. Bake in a slow oven (300 degrees ) 40 minutes. While this is cooling, beat yolks until thick and lemon colored. Beat in 1/2 cup of sugar, lemon juice and rind. Cook in double-boiler about 15 to 20 minutes until thick. Cool. Whip 1 cup cream. Fold into lemon mixture blending thoroughly. Fill center of meringue with this mixture and chill in refrigerator 8 to 16 hours.
When ready to serve, cover top with 1 cup of cream whipped with a tablespoon of sugar.