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Lemon Cream Meringue

Yield 6 servings


  • 4 eggs, separated
  • 1/2 teaspoon cream of tartar
  • 1 1/2 cups sugar, divided
  • 2 tablespoons grated lemon rind
  • 3 tablespoons lemon juice
  • 1 1/2 cups whipping cream, divided
  • 1 tablespoon sugar

How to Make It

  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.)

  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.

  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.

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

  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.

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