Recipe - Lemon Fluff Meringue

4 Eggs; separated
One half cup Sugar
Grated peel and juice of 1
large lemon
1 cup Whipping cream; whipped.

MERINGUE CRUST
4 Egg whites
1 cup Sugar
1 teaspoon Lemon juice
Butter or margarine

Beat egg yolks with sugar, lemon peel and juice until light. Cook and stir
in double boiler over boiling water until thickened. Remove from heat and
cool thoroughly. Fold in the whipped cream. Turn into meringue crust and
refrigerate at least 2 hours to set.

Meringue Crust: Beat egg whites until stiff and glossy. Do not underbeat.
Add sugar, a tablespoon at a time. Add juice last. Butter 9 inch pie plate
generously. Spoon meringue mixture into pan and use tablespoon to push up
mixture, forming sides and botton of crust. Bake at 200 degrees for 2
hours. Cool.

Posted to JEWISHFOOD digest by Dobie607 Dobie607@aol.com on Apr 5, 1998