Ingredients
Crust:
4 egg whites
pinch of salt
1/4 teaspoon cream of tartat
1 cup sugar
Filling:
6 egg yolks
3/4 cup sugar
1/3 cup plus 1 tablespoon fresh lemon juice
grated rind of 2 lemons
Topping 1 pint heavy cream, divided use
sugar to taste (about 2 tablespoons)
vanilla to taste
Preparation
For Crust: Heat oven to 275 degrees. Beat egg whites until soft peaks form. Add salt, cream of tartar and sugar a little at a time. Beat until stiff but not dry. Spread mixture in buttered 9 inch pie plate, forming a crust shape (not too high on sides). Bake for 25 minutes, then increase heat to 300 and continue baking 25 minutes more. This will puff up high, but will settle and crack when cooled.
For Filling: Beat egg yolks; stir in sugar, lemon juice and rind. Cook over low heat, stirring constantly until slightly thickened (it will thicken more as it cools. Cool very well, at least 1 hour, at room temperature.
For Topping: Whip 1 1/2 cups cream until thick. Fold this slowly into cooled lemon filling. Beat remaining 1/2 cup, adding sugar and vanilla to taste. Pour lemon filling into cooled merangue crust. Spread sweetened whipped cream on top. Refirgerate overnight, if possible
