Lemon Meringue Dessert

This is a combination of recipes from the Ivory Favorites Cookbook and the Better Homes and Gardens New Cook Book. It is not really a quick one to put together, but the results are so worth it! My husband Brett said this is the most refreshing dessert he has ever had.




4 egg whites, room temperature
1/4 tsp. cream of tartar
1/8 tsp. salt
1 cup sugar

Beat egg whites until frothy. Add cream of tartar and salt. Continue beating, adding sugar slowly. Beat until peaks form. Spread evenly in buttered 8" x 8" glass dish or pie dish. Bake for 1 hour at 275 degrees. Open oven door and let cool.

1 cup sugar
2 Tbsp. all-purpose flour
2 Tbsp. cornstarch
2 egg yolks
1 1/2 Tbsp. margarine or butter
1 tsp. finely shredded lemon peel
the juice of one lemon

In a medium saucepan, combine sugar, flour, cornstarch, and dash salt. Gradually stir in 1 cup water. Cook and stir over medium-high heat till thickened and bubbly. Reduce heat; cook and stir for 2 minutes more. Remove from heat. Beat egg yolks slightly. Gradually stir 1 cup of the hot filling into yolks; return all to saucepan. Bring to a gentle boil. Cook and stir 2 minutes more. Remove from heat. Stir in margarine and lemon peel. Gradually stir in lemon juice, gently mixing well. Let lemon filling cool. Spread on top of cooled meringue. Refrigerate for 24 hours. Serve with whipped cream on top. Enjoy!