Difficulty: Average
Make Ahead
Serves 8
Ingredients:
Meringue Shell
- 4 egg whites
- 1 cup sugar
- 1/4 teaspoon cream of tartar
Lemon Custard Filling
- 4 egg yolks
- 1/2 cup sugar
- 1-2 tablespoons grated lemon rind
- 4 tablespoons lemon juice
- 2 cups heavy cream
- toasted coconut for garnish
Instructions:
- Preheat oven to 275°.
- Beat egg whites.
- Gradually add 1 cup sugar and cream of tartar.
- Beat until very stiff and glossy.
- Place in a greased 10″ pie tin and form like a pie shell, using the back of a spoon to spread it around tin and up sides of pan, making high sides until all the meringue is used.
- Bake for 1 hour. Leave in oven until cooled.
- When cool, fill with lemon custard.
- Beat egg yolks until thick.
- Gradually beat in 1/2 cup sugar.
- Blend in lemon rind and juice.
- Cook this in top of double boiler until thick, about 6-8 minutes, stirring constantly.
- Cool slightly and fold in 1 cup heavy cream, whipped.
- Put into cooled meringue crust and allow to set for 12 hours in refrigerator.
- Before serving, garnish with 1 cup whipped cream.
- Sprinkle with toasted coconut.