Lemon Pavlova

By Nilson

6 egg whites
1 teaspoon vanilla
1/4 teaspoon salt
1 1/2 cup sugar
1/2 teaspoon cream of tartar

filling
6 egg yokes well beaten
6 Tablespoons water
juice of 1 lemon
1 cup sugar

3/4 pint whipping cream

Ingredients

• Filling:
• 6 egg whites
• 1 teaspoon vanilla
• 1/4 teaspoon salt
• 1 1/2 cup sugar
• 1/2 teaspoon cream of tartar
• 6 egg yolks
• Juice of 1 lemon
• 6 Tablespoon water
• 1 cup sugar
• 3/4 Pint whipping cream

Preparation

Step 1

Preheat oven to 450. Beat egg whites until stiff, and vanilla one Tablespoon at a time and beat until blended. Pour into well-greased 9x13 pan. Put cake in oven. Turn oven off and leave in overnight and don't open until cold.
Next Day--Filling:
Cook until custardy the egg yolks, water, lemon juice and sugar. Whip 3/4 pint liquid whipping cream and add 4 Tablespoons powdered sugar. Spread 3/4 of lemon mixture on cake, then all whipped cream. Sprinkle the rest of the lemon on top. Refrigerate.