Ingredients
Crust-
1 cup sugar
1/4 tsp cream of tartar
4 egg whites
Filling-
1/2 cup sugar
4 egg yolks
3 Tbs squeezed lemon juice
1 Tbs lemon rind
1/8 tsp salt
1 pint whipped heavy cream
Strawberry sauce, strawberries (optional)
Directions
Crust-Preheat oven to 275oF
Beat until mixture is soft and glossy. Spread in greased 10-11” pie plate so bottom is 1/4” and sides are 1” thick
Bake for 1 hour and cool
Filling-Beat egg yolks with wire whisk on LOW flame or double boiler
Stir in sugar, lemon rind, lemon juice, salt
Cook on LOW flame, stirring until thick for about 8 minutes
When cool, fold in whipped cream-you can reserve some for garnish on top
Fill shell, refrigerate 12-24 hours for best tasting
Comments
WE LOVE THIS DESSERT AND MAKE IT FOR SPECIAL OCCASIONS
I was told this recipe was a must for the Galson cookbook. I also make this for Passover since it is a flourless dessert.
No comments:
Post a Comment