Ingredients Jump to Instructions ↓

  1. 4 eggs, separated

  2. 1 teaspoon vanilla extract

  3. 1/4 teaspoon cream of tartar

  4. 1-1/2 cups sugar, divided

  5. 2 tablespoons lemon juice

  6. 2 tablespoons grated lemon peel

  7. 2 cups heavy whipping cream, whipped, divided

Instructions Jump to Ingredients ↑

  1. Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Add vanilla and cream of tartar; beat on medium speed until soft peaks form. Gradually add 1 cup sugar, about 2 tablespoons at a time, beating on high until stiff and glossy peaks form and sugar is dissolved. Spread in a well-greased 13-in. x 9-in. baking dish. Bake at 300° for 1 hour. Cool on a wire rack. Meanwhile, in the top of a double boiler, whisk egg yolks until lemon-colored. Add the lemon juice, peel and remaining sugar. Cook over hot but not boiling water, stirring occasionally, until thickened and a thermometer reads 160°. Cool to room temperature. Spread half of whipped cream over meringue shell; cover with lemon mixture. Top with remaining whipped cream. Cover and refrigerate. Best made one day before serving. Yield: 16 servings.


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