|Cream of tartar||1⁄8 Teaspoon|
|Half and half||1 1⁄2 Cup (24 tbs) (Light Cream)|
|Milk||1 1⁄2 Cup (24 tbs)|
|Grated lemon peel||1|
Separate 3 of the eggs.
Beat the 3 egg whites until foamy, add salt and cream of tartar, and beat until stiff, then gradually beat in 6 tablespoons sugar.
Pour 1 inch of hot water into a 9 by 13-inch baking pan; spoon meringue in 6 balls onto water.
Place in a 425° oven; bake for 8 minutes, or until lightly browned.
Remove from oven.
Holding meringues with spatula, drain off water.
Let stand at room temperature.
Pour half-and-half and milk into the top of a double boiler, place over hot water, and heat until scalded.
Beat remaining 3 whole eggs and the 3 egg yolks until light; gradually beat in 1/2 cup of remaining sugar.
Pour hot milk into egg mixture, return to top of double boiler, and add grated lemon peel.
Stirring constantly, cook until custard coats the spoon in a thick, velvety, opaque layer.
Stir in vanilla.
Immediately remove from heat and place in a pan of cold water to cool.
When cool, pour into a serving bowl or individual dessert bowls, cover, and chill.