Lemon Icebox Dessert
|Eggs||6 , separated|
|Cream of tartar||1⁄4 Teaspoon|
|Sugar||3 Cup (48 tbs)|
|Whipping cream||1 Pint|
|Chopped walnuts||1 Cup (16 tbs)|
Beat egg whites slightly to blend; add salt, cream of tartar and vinegar.
Add 2 cups sugar gradually, beat- ing constantly.
Beat until stiff peaks form; add va- nilla.
Spread meringue in buttered 14 1/2 x 11-inch pan, leaving depression in center.
Bake at 300 de- grees for 1 hour.
Combine egg yolks, remaining sugar, lemon juice and rind in double boiler; cook, stirring constantly, until thick and clear.
Whip cream until thick.
Spread half the cream on meringue; add lemon mixture.
Top with remaining cream; sprinkle walnuts over top.
Re- frigerate for 24 hours.