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Servings: 1
4 eggs, separated
1/4 c cream of tartar
1 c (each) sugar, whipping
cream
1/2 c (each) sugar, milk
3 TB lemon juice
2 ts lemon rind
Beat egg whites until frothy; add cream of tartar and beat until
stiff; gradually beat in 1/2 cup sugar. Spread in well greased 9
inch pie tin. Bake 20 minutes in 275 degree oven, then 40 minutes
at 300 degrees. Beat egg-yolks until lemon-colored; gradually add
sugar, then milk, lemon juice and rind. Cool until thick, stirring
constantly; cool. Spread 1/2 the whipped cream over cooled
meringue, then spread lemon custard on, then rest of whipped cream.
Refrigerate 24 hours before serving.
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