Ingredients

• 4 eggs whites
• 0.25 teaspoons cream of tartar
• 1 cup white sugar
• 4 eggs yolks
• 0.5 cups white sugar
• 2 teaspoons lemon zest
• 0.33 cups lemon juice
• 1.13 cups heavy cream
• 1 teaspoon lemon zest

Instructions

1. 1 Preheat the oven to 250 degrees F ( 120 degrees C).
2. 2 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.
3. 3 Bake in the preheated oven for 1 1/2 hours. Turn off the oven; leave meringue inside to cool slowly.
4. 4 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.
5. 5 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 per serving