Ingredients
3 large egg whites, room temperature1/4 teaspoon cream of tartar1-1/2 cups sugar, divided4 large egg yolks3 tablespoons lemon juice1 tablespoon grated lemon zest1/8 teaspoon salt2 cups heavy whipping cream, whipped
Preparation
Place egg whites in a small bowl; add cream of tartar; beat until soft peaks form. Gradually add 1 cup of sugar, 1 tablespoon at a time, beating until stiff peaks form. Spread onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 350° for 25-30 minutes. Cool on a wire rack.
In a large saucepan, combine the egg yolks, lemon juice and zest, salt and remaining sugar. Cook and stir over medium heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Cool to room temperature without stirring.
Fold half of the whipped cream into lemon filling; spread into meringue shell. Top with remaining whipped cream. Refrigerate leftovers.
