Preparation / Directions:
For topping:
1 cup heavy (whipping) cream
2 tablespoons sugar
1/2 teaspoon vanilla
Meringue Shell
Separate eggs while cold from refrigerator, but let stand at room
temperature
about half an hour before beating. Preheat oven to 275 degrees. Beat egg
whites until fluffy, add cream tartar and beat until stiff. Gradually add
sugar, beating until very stiff and glossy. Pour into greased (or spray
with
a non-stick spray) 8-inch pie pan. Shape up onto sides to form crust and
smooth as much as possible. Bake at 275 degrees for 20 minutes, then raise
oven temperature to 300 and bake 40 minutes. Remove from oven and cool to
room temperature before filling.
Lemon Custard Filling:
Beat egg yolks until thick and light; beat in sugar, lemon juice and zest.
Cook in double boiler 5 - 8 minutes, stirring constantly until thick. ( I
use a stainless steel bowl over simmering water in a saucepan so I can beat
the eggs in the same bowl.) Pour into prepared shell. Chill. Just before
serving, top with sweetened whipped cream.
For Topping:
Chill cream, beaters and bowl. Whip cream until stiff, then beat in
sugar and vanilla.
8 servings
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