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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
4 eggs, separated |
1/4 teaspoon cream of tartar |
1 1/2 cups sugar, divided |
1 tablespoon grated lemon rind |
3 tablespoons lemon juice |
1/8 teaspoon salt |
1 cup whipping cream, whipped |
additional whipped cream |
Directions:
1. Beat egg whites (at room temperature) until foamy; add cream of tartar, beating slightly. Gradually add 1 cup sugar, beating well after each addition; continue beating egg mixture until stiff and glossy. Do not under beat mixture.
2. Spoon meringue into a well greased 9-inch pie plate. Use a spoon to shape meringue into a pie shell, swirling sides high. Bake at 275° for 50 minutes. Set aside to cool.
3. Beat egg yolks until thick and lemon colored. Gradually add remaining 1/2 cup sugar, lemon rind and juice, and salt. Cook in top of a double boiler, stirring constantly, until smooth and thickened. Cool mixture.
4. Fold 1 cup whipped cream into lemon mixture; spoon into meringue shell, and spread evenly. Cover and refrigerate at least 12 hours. Top with additional whipped cream.
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