LEMON PIE IN MERINGUE SHELL

Taste of Home's Country Woman
Typically, she prepares it the day before and refrigerates it overnight.

Ingredients

Directions:
3 3 3 egg whites
1/4 1/4 1/4 teaspoon cream of tartar
1-1/2 1-1/2 1-1/2 cups sugar, divided
4 4 4 egg yolks
3 3 3 tablespoons lemon juice
1 1 1 tablespoon grated lemon peel
1/8 1/8 1/8 teaspoon salt
2 2 2 cups heavy whipping cream, whipped
30 1 1 in a small bowl; let stand at room temperature for 30 minutes. Add cream of tartar; beat until soft peaks form. Gradually add 1 cup of sugar, 1 tablespoon at a time, beating until stiff peaks form.
9-in. onto the bottom and up the sides of a greased 9-in. pie plate.
350 25-30 350 degrees for 25-30 minutes. Cool on a wire rack.
to from the heat. Cool to room temperature without stirring.
●Fold half of the whipped cream into lemon filling; spread into meringue shell.
●Top with remaining whipped cream.
●Refrigerate leftovers.

286 calories/serving