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Ingredients
- 4 egg whites
- 1/2 tsp. cream of tartar
- pinch salt
- 1 c. sugar
- 4 egg yolks
- 2 tbsp. grated lemon rind
- 3 tbsp. lemon juice
- 1 c. whipping cream, whipped
- fresh mint for garnish
- fresh strawberries for garnish, optional
Preparation
Step 1
Whip egg whites with cream of tartar and pinch of salt until frothy. Slowly beat in the 1 cup sugar, 1 tbsp. at a time, beating until meringue is stiff and glossy. Spread into a well-buttered and floured 9-inch pie plate. Bake at 300° for 40 to 45 min. or until dry and crisp. Meanwhile, beat the egg yolks with the ½ cup sugar, lemon rind and lemon juice until fluffy. Place over boiling water and beat while cooking until thick and creamy. Consistency should be about that of softly whipped cream. Chill. Fold whipped cream into lemon pudding mixture. Turn into meringue shell. Cover and chill 4 hours or overnight. Garnish with fresh mint or fresh strawberries or both.