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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 16 |
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This beautiful, light treat has an easy-to make meringue base that's complemented with tart and sweet fillings. Ingredients:
4 eggs, separated |
1 teaspoon vanilla extract |
1/4 teaspoon cream of tartar |
1-1/2 cups sugar, divided |
2 tablespoons lemon juice |
2 tablespoons grated lemon peel |
2 cups heavy whipping cream, whipped, divided |
Directions:
1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Add vanilla and cream of tartar; beat on medium speed until soft peaks form. Gradually add 1 cup sugar, about 2 tablespoons at a time, beating on high until stiff and glossy peaks form and sugar is dissolved.
2. Spread in a well-greased 13-in. x 9-in. baking dish. Bake at 300° for 1 hour. Cool on a wire rack.
3. Meanwhile, in the top of a double boiler, whisk egg yolks until lemon-colored. Add the lemon juice, peel and remaining sugar. Cook over hot but not boiling water, stirring occasionally, until thickened and a thermometer reads 160°. Cool to room temperature.
4. Spread half of whipped cream over meringue shell; cover with lemon mixture. Top with remaining whipped cream. Cover and refrigerate. Best made one day before serving. Yield: 16 servings.
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