Lemon Filled Meringue With Strawberries |
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Prep Time: 0 Minutes Cook Time: 180 Minutes |
Ready In: 180 Minutes Servings: 6 |
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A meringue shell topped with a fluffy lemon filling garnished with the ripest biggest strawberries you can find. A wonderful light dessert. Ingredients:
4 egg whites |
1/4 teaspoon of cream of tartar |
3/4 cup of sugar |
4 egg yolks |
1/2 cup of sugar |
1 teaspoon of lemon rind |
6 tablespoons of fresh lemon juice |
1 cup of cream |
1/2 cup of cream |
2 tablespoons of sugar |
6 large whole strawberries |
Directions:
1. Preheat oven to very slow 225 degrees.
2. Beat egg whites with the cream of tartar until stiff.
3. Gradually beat in the 3/4 cup of sugar until the meringue is smooth and glossy looking.
4. Pour into a round 8 inch pie pan making a nest about one inch deep on the bottom and with a two inch thick rim.
5. Bake in the very slow oven for 1 1/4 hours.
6. Cool completely.
7. Meanwhile in the top of a double boiler (simmering water underneath, not a high boil) beat the four egg yolks and the sugar.
8. Add the rind and the lemon juice, beating well.
9. Cook over simmering water stirring constantly until quite thick.
10. Cool.
11. Beat one cup of cream until nearly stiff.
12. Fold into the cooled lemon mixture.
13. Pour into the meringue shell and chill for at least 24 hours.
14. Just before serving, beat remaining half cup of cream with the sugar until nearly stiff and top the lemon custard to the edges, stud with the strawberries, one enormous berry to make each serving.
15. Serve and smile with pride when you serve this pretty dish.
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