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1 servings
Ingredients:
4 egg whites1/4 teaspoon cream of tartar1 cup white sugar4 egg yolks1/2 cup white sugar2 teaspoons lemon zest1/3 cup lemon juice1 1/8 cups heavy cream1 teaspoon lemon zest
Instructions:
Preheat oven to 250 degrees F ( 120 degrees C). Grease a 10 inch pie plate extremely well.Beat egg whites until stiff. Add cream of tartar and 1 cup sugar; beat until glossy.Place in oven, and bake 1 1/2 hours. Turn off oven, and leave meringue inside to cool slowly.Combine egg yolks, 1/2 cup sugar, 2 teaspoons zest, and lemon juice in double boiler. Cook and stir over medium low heat until thick. Cool thoroughly.Whip cold cream until stiff. Place half of the whipped cream in the meringue shell. Cover with a layer of the lemon filling and top with the remainder of the whipped cream.This top layer can be put on with a decorative tube.Garnish with remaining lemon zest. Refrigerate.
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