Meringue:
4 egg whites
1/2 teaspoon cream of tartar
Pinch of salt
1 cup granulated sugar
Filling:
4 egg yolks
1/2 cup granulated sugar
2 tablespoons grated lemon rind
3 tablespoons lemon juice
1 cup whipping cream, whipped
fresh mint, for garnish
whole raspberries or strawberries, for garnish
Preparation:
Whip egg whites with cream of tartar and pinch of salt until frothy.
Slowly beat in the 1 cup sugar, 1 tablespoon at a time, beating until meringue is stiff and glossy.
Spread meringue into a well-buttered and floured 9-inch pie plate but reserve some for piping around the edges.
Bake at 300?F for 40 to 45 minutes or until meringue is dry and crisp and top is slightly brown.
Meanwhile, beat egg yolks in a bowl with the 1/2 cup sugar, lemon rind and lemon juice until fluffy.
Place bowl over boiling water. Beat while cooking until thick and creamy. Consistency should be about that of softly whipped cream.
Fold whipped cream into lemon mixture. Turn into meringue shell. Cover.
Chill 2 to 4 hours. Garnish with fresh mint and berries.
Or fill crust with fresh berries. Serve with whipped cream