For Pie Shell:
1 tsp. vinegar or cream or
tartar
3 egg whites
1 c. sugar
Lemon Filling:
4 beaten egg yolks
1 c. sugar
1/3 c. lemon juice
1/2 tsp. salt
1 Tbsp. gelatin
1/2 c. cold water
1 tsp. grated lemon rind
4 egg whites, stiff
whipped cream
Add vinegar or cream of tartar to egg whites and beat
stiff. Gradually add 1 cup sugar. Spread evenly in large
10-inch buttered pie pan. Bake 1 hour at 275 degrees until delicately
brown. Then cook egg yolks, 1/2 cup sugar, lemon juice and
salt in double boiler to custard consistency. Stir constantly.
Add gelatin softened with water and lemon rind. Chill. When
it begins to thicken, fold in egg whites with 1/2 cup sugar.
Pour into meringue shell (baked) and chill 2 to 3 hours.
Spread with whipped cream. This is a recipe from our database at Cookbooks On/Line!
Accuracy is believed to be good, but is not guaranteed.
This recipe posting is intended for personal use only. You can
print a copy for yourself and/or your friends, but you cannot publish
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