Lemon Cream Meringue

Ingredients

• 4 egg whites (at room temperature)
• % cup sugar
• % teaspoon cream of tartar
• 1 cup sugar
• 4 egg yolks
• 3 tablespoons lemon juice
• 2 cups cream
• 1 tablespoon sugar
• 2 teaspoons grated lemon rind

Method

1. 1

   Beat whites until foamy.

2. 2

   Add cream of tartar and beat until they start to stiffen.

3. 3

   Gradually add sugar and continue beating until meringue is glossy and stiff enough to hold its shape.

4. 4

   Spread on a lightly buttered 9 inch pie or cake pan.

5. 5

   Bake in a slow oven (300 degrees) for 40 minutes.

6. 6

   While this is cooling, beat yolks until thick and lemon colored.

7. 7

   Beat in sugar, lemon juice, and rind.

8. 8

   Cook in double-boiler until thick.

9. 9

   Cool.

10. 10

    Whip cream and fold it into lemon mixture.

11. 11

    Fill center of meringue with this mixture and chill in refrigerator for 8 to 16 hours.

12. 12

    Cover top with whipped cream before serving.

Nutrition per serving

As published

This recipe was extracted from Shallowford cookery (1951) by Marie Koury, page 12. The excerpt below is the record exactly as published.

1 tablespoon lemon juice Bake 325 degrees about 35 minutes. Joe Simpson Lemon Cream Meringue 4 egg whites (at room % cup sugar temperature) 2 teaspoons grated % teaspoon cream of tartar lemon rind 1 cup sugar 3 tablespoons lemon 4 egg yolks juice 2 cups cream 1 tablespoon sugar

Cook this with the app: pantry check, scaling, and the assistant.