| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Pie |
8 |
Servings |
INGREDIENTS
| 4 |
|
Egg Whites |
| 1/4 |
ts |
Cream of Tartar |
| 1 |
c |
Sugar |
| 1/2 |
c |
Sugar |
| 3 |
tb |
Lemon Juice |
| 1 |
|
Lemon; grated rind from |
| 4 |
|
Egg yolks |
INSTRUCTIONS
MERINGUE: Beat egg whites until foamy. Add Cream of Tartar then beat until
the whites stand in peaks. Add sugar a little at a time, beating well
after. Beat for a minute or two after adding all the sugar. Butter & flour
pyrex pie plate. Spread the meringue in the plate. Bake 1 hr & 10-15
minutes in a 275 degree oven, then raise temp to 300 degrees and bake for
additional 20 minutes.
FILLING: Beat egg yolks well. Add sugar, juice and rind. Cook in double
boiler until thickened. Cool.
Whip 3/4 cup of whipping cream and sweeten with 2 T powdered sugar. Cover
meringue with half of cream then lemon filling and then the rest of the
cream. Leave in refrigerator overnight.
Date: Thu, 6 Jun 1996 00:09:41 -0400
From: BobbieB1@aol.com
MM-Recipes Digest V3 #157
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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