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egg whites sugar cream of tartar salt vanilla whipping cream powdered sugar lemon filling egg yolks lemons sugar
Viewed: 65 - Published at: a year agoIngredients
- 6 egg whites, beaten stiff
- 1 C. sugar (take 15 min. to add sugar)
- 1/2 tsp. cream of tartar
- Dash of salt
- 1/2 tsp. vanilla
- Next day:
- 1 C. whipping cream, whipped stiff
- 2 T. powdered sugar, added slowly
- Lemon Filling:
- 6 egg yolks, beten
- 1 1/2 lemons, juice and rind
- 1/2 C. sugar
Method
- Day one:
- Beat egg whites, stiff. Add 1 C. sugar gradually 2 T. at a time. Fold in next three ingredients. Place in greased pan. 9 X 13" (Do not use butter to grease pan) Preheat oven to 425 degrees. TURN OVEN OFF. Place pan in oven. Put tape over handle- DO NOT OPEN UNTIL NEXT DAY.
- Next Day:
- Whip cream until stiff. Add
- 2 T. powdered sugar, slowly
- Put 1/2 of the whipping cream on top of meringue. Then add Lemon filling and second half of whipped cream.
- Lemon Filling:
- 6 egg yolks, beaten until lighter in color. Place in double boiler and add juice and rind of 1 1/2 lemons. and 1/2 C. sugar. Cook until thickened. Cool and spread over whipping cream layer. Add last half of the whipping cream on top. Chill in refrigerator for 24 hours. Must be made two days before you have guests.
