Beat until stiff but not dry (it’s o.k if this doesn’t happen)
Pour into a buttered 9″ deep dish glass pie dish and press up against the sides
Bake meringue crust at 300 degrees for 45-60 minutes.
Cool.
Filling
Take 4 egg yolks and beat slightly.
Stir in 1/2 cup sugar, 3 Tbsp. lemon juice and 1 Tbsp. grated lemon rind, 1/4 tsp. salt.
Cook until thickened in microwave for 4 minutes (stir every 30 seconds) Cool.
Whip 2 cups whipping cream and fold 1/2 of whip cream into lemon mixture.
Pour into cooled meringue shell. Top with the remaining whip cream. Chill for 24 hours.
TIPS & NOTES:
Your weather will effect how well your egg whites stiffen and I have made this dessert many times when they don’t stiffen up and it looks more like thick white soup. That’s o.k.! Just pour it into the pan and it will be fine, I promise.
Don’t worry if your meringue crust starts to crack as it cools – it is suppose to do that!
RECOMMENDED PRODUCTS
Pie Plate (9in)
Microplane
Juicer
Nutrition Facts:
Calories: 256kcal (13%) Carbohydrates: 27g (9%) Protein: 3g (6%) Fat: 16g (25%) Saturated Fat: 10g (63%) Cholesterol: 109mg (36%) Sodium: 76mg (3%) Potassium: 71mg (2%) Sugar: 25g (28%) Vitamin A: 662IU (13%) Vitamin C: 2mg (2%) Calcium: 34mg (3%) Iron: 1mg (6%)
