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Categories:
eggs lemon juice sugar sugar whipping cream vanilla wafer crumbs margarine cream of tartar icing sugar
Viewed: 137 - Published at: 2 years agoIngredients
- 5 eggs (separate 3, and reserve whites)
- 3/4 cup lemon juice
- 1 cup sugar (or to taste)
- 2 tablespoons sugar
- 2 cups whipping cream, unwhipped
- 2 cups vanilla wafer crumbs (or enough to cover bottom and sides of baking pan)
- 1/3 cup margarine (use only enough to hold the vanilla crumbs together) or 1/3 cup butter, melted (use only enough to hold the vanilla crumbs together)
- 1 pinch cream of tartar
- 1/4 cup icing sugar (can use more for a sweeter taste)
Method
- Prepare a 9-inch springform pan.
- In a double boiler, mix/cook 2 eggs and three egg yolks, lemon juice and sugar until thick, stirring constantly; cool.
- Whip the cream, and fold into cooled lemon mixture.
- Mix together the vanilla wafers and melted margarine or butter (use just enough butter to hold the wafers together, you might use less or more than 1/3 cup).
- Line the bottom and sides of the springform pan with vanilla wafers.
- Pour the lemon mixture into the pan.
- In a bowl beat 3 egg whites until foamy, add in cream of tartar and icing sugar; beat until stiff peaks form.
- Spread on the top of the lemon mixture.
- Set oven to broil.
- Brown the meringue under the broiler until brown (watch closely not to burn, and make certain that the egg white topping does not touch the top of the meringue).
- Cover with foil and freeze for 8 or more hours.
- Remove from freezer (taking foil off immediately!) at least 1 hour before serving.
- **NOTE** if using a graham cracker crust mix 2 cups graham cracker crumbs with 1/3 cup plus 2 tablespoons melted butter or margarine and about 1/3 cup sugar.
