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Ingredients

4 egg whites ¼ teaspoon cream of tartar 1 cup white sugar 4 egg yolks ½ cup white sugar 2 teaspoons lemon zest ⅓ cup lemon juice 1 ⅛ cups heavy cream 1 teaspoon lemon zest

Nutrition Info

298.1 calories carbohydrate: 39.9 g cholesterol: 148.3 mg fat: 14.6 g fiber: 0.1 g protein: 3.9 g saturatedFat: 8.5 g servingSize: - sodium: 44.6 mg sugar: 37.9 g transFat: : - unsaturatedFat: : -

Preheat oven to 250 degrees F (120 degrees C).
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.
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.
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.

1 10-inch pie

A lemon cream pie with a meringue crust.