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Categories:Viewed: 75 - Published at: 3 years ago
Ingredients
- 1 cup white sugar
- 1/4 teaspoon cream of tartar
- 4 large eggs, room temperature
- 2 lemons, juice of
- 1 teaspoon fresh lemon rind, grated
- 1/2 cup white sugar
- 1/8 teaspoon salt
- 1 pint whipping cream
- 1/2 cup raspberries, fresh washed,dried
Method
- Preheat oven to 275 degrees.
- Mix 1 cup of sugar with the cream of tarter.
- Beat egg white, adding sugar slowly until thick.
- Butter a 10" pie plate.
- Cover completely with meringue mixture.
- Bake 1 hour, let cool in oven for 1 hour.
- Beat egg yolks; add 1/2 cup sugar, lemon juice and rind.
- Cook for 10 minutes in double broiler, until mixture thickens.
- Remove from heat and cool completely.
- Whip the cream and fold half gently into cooled lemon mixture.
- Gently add raspberries.
- Trying not to break the berries pour the lemon cream mixture into the meringue shell and cover with the remaining cream.
- Cover and refrigerate for 24 hours.
