4.7
(51)
Your folders
Your folders
Export 7 ingredients for grocery delivery
Step 1
Preheat oven to 250 degrees F ( 120 degrees C).
Step 2
Beat egg whites until stiff. Add cream of tartar and gradually add 1 cup sugar; beat until glossy. Turn the meringue into a well-greased 10 inch pie plate. Spread over bottom and sides of plate, building up the sides 1/2 inch above the edge of the plate. Place in oven, and bake 1 1/2 hours. Turn off oven, and leave meringue inside to cool slowly.
Step 3
Combine egg yolks, 1/2 cup sugar, 2 teaspoons zest, and lemon juice in double boiler. Cook, stirring constantly, over medium low-heat until thick. Pour into a bowl and cool thoroughly.
Step 4
Whip cold cream until stiff. Place half of the whipped cream in the cooled meringue shell. Cover with a layer of the lemon filling and top with the remainder of the whipped cream. (This top layer can be piped on with a decorative star tip). Garnish with remaining lemon zest. Refrigerate until serving.
Your folders
barefeetinthekitchen.com
4.6
(19)
50 minutes
Your folders
12tomatoes.com
4.3
(4)
30 minutes
Your folders
allrecipes.com
3.6
(8)
Your folders
marthastewart.com
Your folders
allrecipes.com
4.7
(18)
1 hours
Your folders
allrecipes.com
3.6
(5)
1 hours
Your folders
allrecipes.com
4.1
(21)
5 minutes
Your folders
cookingprofessionally.com
5.0
(1)
1 hours, 30 minutes
Your folders
kingarthurbaking.com
4.3
(12)
18 minutes
Your folders
cornbreadmillionaire.com
12 minutes
Your folders
tasteofhome.com
3.9
(16)
10 minutes
Your folders
thesouthernladycooks.com
5.0
(2)
15 minutes
Your folders
commandcooking.com
5.0
(1)
1 hours, 30 minutes
Your folders
bettycrocker.com
5.0
(11)
Your folders
commandcooking.com
5.0
(1)
20 minutes
Your folders
momontimeout.com
5.0
(8)
15 minutes
Your folders
splenda.ca
Your folders
simplyrecipes.com
Your folders
heartlandcooking.com
5.0
(1)
1 hours, 30 minutes