Ingredients Jump to Instructions ↓

  1. 6 egg whites

  2. 1 teaspoon vanilla extract

  3. 1/8 teaspoon cream of tartar

  4. 2 cups sugar, divided

  5. 9 egg yolks

  6. 1/2 cup lemon juice

  7. 1 tablespoon grated lemon peel

  8. 4 cups heavy whipping cream

  9. 2/3 cup confectioners' sugar Ground cinnamon

  10. 1 cup lemon juice

  11. 1 cup lime juice

  12. 1 cup sugar

  13. 1 container (64 ounces) orange juice

  14. 2 cups club soda, chilled Lime slices, optional

Instructions Jump to Ingredients ↑

  1. Place egg whites in a large bowl and let stand at room temperature for 30 minutes. Add vanilla and cream of tartar. Beat on medium spoon until soft peaks form. Gradually beat in 1 cup sugar, 2 tablespoon at a time, on high speed until stiff glossy peaks form and sugar is dissolved. Spread meringue on the bottom and up the sides of a greased 13-in. x 9-in. baking dish. Bake at 275° for 1 hour. Turn oven off and let stand in oven for 1 hour. Do not open door. Remove from the oven; cool on wire rack. In the top of a double boiler, combine egg yolks and remaining sugar. Gradually stir in lemon juice and peel. Cook and stir over simmering water for 15 minutes or until mixture is thickened and reaches 160°. Cover and refrigerate until cool. In a chilled bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Spread half over meringue; cover with lemon mixture. Top with remaining cream mixture. Sprinkle with cinnamon. Refrigerate overnight. Yield: 12-15 servings. In a large pitcher or container, combine the lemon juice, lime juice and sugar; stir until dissolved. Stir in orange juice. Refrigerate until serving. Add soda and ice cubes. Garnish with lime if desired. Yield: 3 quarts.


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