Recipe Details
Ingredients
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4egg whites
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¼teaspooncream of tartar
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1cupwhite sugar
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4egg yolks
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½cupwhite sugar
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2teaspoonslemon zest
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⅓cuplemon juice
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1 ⅛cupsheavy cream
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1teaspoonlemon zest
Cooking Directions
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Preheat the oven to 250 degrees F ( 120 degrees C).
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Beat egg whites until stiff in a clean mixing bowl. Add cream of tartar; gradually add 1 cup sugar, beating until glossy. Transfer meringue into a well-greased 10-inch pie plate. Spread over bottom and sides of the plate, building up sides 1/2 inch above the edge of the plate.
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Bake in the preheated oven for 1 1/2 hours. Turn off the oven; leave meringue inside to cool slowly.
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Combine egg yolks, 1/2 cup sugar, 2 teaspoons zest, and lemon juice in a double boiler. Cook, stirring constantly, over medium-low heat until thick. Pour into a bowl and cool thoroughly.
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Whip cold heavy cream in a mixing bowl until stiff. Place 1/2 of the whipped cream in cooled meringue shell. Cover with a layer of lemon filling and top with remaining whipped cream. (This top layer can be piped with a decorative star tip). Garnish with remaining lemon zest. Refrigerate until serving.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe8 | |
Calories298 | |
% Daily Value * | |
Total Fat 15g |
19% |
Saturated Fat 9g |
43% |
Cholesterol 148mg |
49% |
Sodium 45mg |
2% |
Total Carbohydrate 40g |
15% |
Dietary Fiber 0g |
0% |
Total Sugars 38g |
|
Protein 4g |
8% |
Vitamin C 6mg |
6% |
Calcium 36mg |
3% |
Iron 0mg |
2% |
Potassium 91mg |
2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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