| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Jewish | 10 | Servings | |
INGREDIENTS
| 4 | Eggs; separated | |
| 1/2 | c | Sugar |
| Grated peel and juice of 1 large lemon | ||
| 1 | c | Whipping cream; whipped. |
| 4 | Egg whites | |
| 1 | c | Sugar |
| 1 | ts | Lemon juice |
| Butter or margarine |
INSTRUCTIONS
MERINGUE CRUST Beat egg yolks with sugar, lemon peel and juice until light. Cook and stir in double boiler over boiling water until thickened. Remove from heat and cool thoroughly. Fold in the whipped cream. Turn into meringue crust and refrigerate at least 2 hours to set. Meringue Crust: Beat egg whites until stiff and glossy. Do not underbeat. Add sugar, a tablespoon at a time. Add juice last. Butter 9 inch pie plate generously. Spoon meringue mixture into pan and use tablespoon to push up mixture, forming sides and botton of crust. Bake at 200 degrees for 2 hours. Cool. Posted to JEWISH-FOOD digest by Dobie607 <Dobie607@aol.com> on Apr 5, 1998
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