Date: 16 Aug 1993 15:32:04 GMT
6-8 servings prep time: 30 - 40 minutes Baking time: 40 minutes Chilling time: 2-4 hours Oven temp: 300 F Meringue: 4 egg whites 1/2 tsp. cream of tartar pinch of salt 1 Cup granulated sugar Filling: 4 egg yolks 1/2 cup granulated sugar 2 Tbsp. grated lemon rind 3 Tbsp. lemon juice 1 cup whipping cream, whipped Fresh minth for garnish, optional Fresh strawberries, slided or whole raspberries, for garnish, optional 1. Whip egg whites with cream of tartar and pinch of salt until frothy. 2. Slowly beat in the 1 cup sugar, 1 tablespoon at a time, beating until meringue is stiff and glossy. 3. Spread meringue into a well-buttered and floured 9-inch pie plate but reserve some for piping around edges. 4. Bake at 300 F for 40 - 45 minutes or until meringue is dry and crisp and top is slightly brown. 5. Meanwhile, beat egg yolks in a bow with the 1/2 cup sugar, lemon rind and lemon juice until fluffy. 6. Place bowl over boiling water. Beat while cooking until thich and creamy. Consistency should be about that of softly whipped cream. Chill. 7. Fold whipped cream into lemon mixture. Turn into meringue shell. Cover. 8. Chill2 - 4 hours. Garnish with fresh mint and strawberries. 9. Or fill crust with fresh berries. Serve with whipped cream.
Carnegie Mellon's School of Computer Science (SCS) graciously hosts the Recipe Archive. We encourage you to learn about SCS educational programs and research.