Heavenly Lemon Meringue
|Granulated sugar||1⁄2 Cup (8 tbs)|
|Lemon peel||1 Tablespoon|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Heavy cream||1⁄2 Cup (8 tbs)|
|Baked meringue shell||1|
|Confectioners sugar||2 Tablespoon|
1. Make Lemon Filling: In top of double boiler, with rotary beater, beat egg yolks with granulated sugar until thick and light. Stir in lemon peel and juice. Cook, over hot, not boiling, water, stirring until thickened and smooth. This will take 10 minutes. Remove from heat. Let cool completely, stirring occasionally.
2. With rotary beater, beat cream in small bowl just until stiff. With rubber scraper, use an under-and-over motion, gently fold into cooled lemon mixture just until smooth.
3. Turn into Meringue Shell, spreading evenly. Cover top loosely with saran or foil; refrigerate overnight.
4. Cover the filled shell with whipped cream sweetened with sugar and set aside to chill