FOR THE MERINGUE:
4 egg whites
1/2 teaspoon cream of tartar
In the bowl of an electric mixer, whip egg whites
with cream of tartar until they are frothy and form soft peaks. Whip until
stiff. Slowly add sugar and continue whipping until they are glossy and form
Place in a 9-inch by 13-inch greased and floured pan. Bake 45
min. at 245 degrees. When lightly browned, turn off oven and leave the meringue
to dry in oven for about one half hour.
FOR THE LEMON FILLING
cup white sugar
1 cup water
2 tablespoons butter
6 tablespoons lemon juice
1 teaspoon grated lemon peel
2 tablespoons milk
Combine sugar, water and butter. Heat
until sugar dissolves. Add cornstarch blended with cold water. Cook until
clear. Add lemon juice and peel. Add egg yolks which have been beaten with
milk. Stir constantly till mixture bubbles.
Remove from heat and cool.
Cover while cooling to prevent too much thickening on surface.
1 pint heavy cream
3 tablespoons white sugar
Whip heavy cream with sugar and vanilla until stiff. Spread
about a 1/3 of whipped cream on meringue layer. Spread lemon filling on whipped
cream, then place remaining whipped cream on lemon filling. Refrigerate
* Cool whip can be used