Lemon Cloud Pie Ii

Ingredients

• Servings: 1
• 5 eggs, separated
• 1/4 teaspoon cream of tartar
• 2 teaspoons lemon zest
• 1 cup white sugar
• 3 tablespoons cornstarch
• 1 cup white sugar
• 1 1/3 cups water
• 2 teaspoons lemon zest
• 1/3 cup lemon juice
• 1 cup heavy whipping cream

Recipe

• beat egg whites and cream of tartar until soft peaks form. slowly beat in 1 cup sugar, then 2 teaspoons lemon rind; continue to beat until very stiff and glossy, about 10 minutes. spoon meringue into well buttered pie plate, and spread evenly to form a shell. bake at 300 degrees f (150 degrees c) for 50 minutes, until firm. cool.
• beat egg yolks, slowly adding remaining 1 cup sugar, beat until thick. mix cornstarch with lemon juice, and add to yolk mixture. stir in water and 2 teaspoons lemon rind. cook over low heat until thick and bubbling. remove and chill, covering with plastic wrap to keep film from forming on surface.
• beat whipping cream, and fold into cold lemon custard. spoon into meringue shell. cover, and chill 3 to 4 hours before serving.