Yield
6 servings

How to Make It

Step 1

Beat egg whites (at room temperature) and cream of tartar in a medium mixing bowl until foamy. Gradually add 1 cup sugar, 2 tablespoons at a time, beating until stiff peaks form and sugar dissolves. (Do not under beat mixture.)

Step 2

Spread meringue mixture into a lightly buttered 9 - inch pie plate, covering bottom and sides. Bake at 300° for 40 minutes. Remove from oven, and cool away from drafts.

Step 3

Place egg yolks in top of a double boiler; beat until thick and lemon colored. Stir in 1/2 cup sugar, lemon rind, and juice. Cook over boiling water, stirring constantly, 10 minutes or until very thick and smooth. Remove mixture from heat, and let cool completely.

Step 4

Beat 1 cup whipping cream until soft peaks form; fold into lemon mixture. Spoon mixture into cooled meringue shell. Chill overnight.

Step 5

Beat remaining whipping cream until foamy; gradually add 1 tablespoon sugar, beating until soft peaks form. Spread evenly over lemon mixture. Slice into wedges, and serve on individual dessert plates.

Oxmoor House Homestyle Recipes

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