Lemon Refrigerator Cake
|Butter/Margarine||1⁄2 Cup (8 tbs), melted|
|Eggs||6 , separated|
|Lemon juice||1⁄2 Cup (8 tbs)|
|Grated lemon rind||1 Tablespoon (Of 1 Lemon)|
|Sweetened condensed milk||15 Ounce (1 Can)|
|Cream of tartar||1⁄2 Teaspoon|
|Sugar||1⁄2 Cup (8 tbs)|
1 Preheat the oven to 350°F.
2 In a bowl, cream 2 tablespoons butter.
3 Evenly spread over the sides and bottom of a 10" spring mold or pie plate.
4 Roll the crackers fine.
5 In a bowl, mix with 1/2 cup butter.
6 Pat into the buttered pan to form a crust.
7 In another bowl, beat egg yolks until thick and fluffy.
8 Add in salt, lemon juice and rind.
9 Gradually add in condensed milk, beating until fluffy and well blended.
10 Beat egg whites until foamy.
11 Add in cream of tartar, beating until stiff.
12 Gently fold 1/4 of egg whites into lemon mixture.
13 Pour intothe crust.
14 Add sugar to the remaining egg whites, beating to make meringue.
15 Evenly spread over the top of cake.
16 Bake in moderate oven for 15 minutes.
17 Allow to chill overnight.
18 Cut and serve.