Heavenly Pie ( Lemon Meringue Reversed)

Ingredients

• 1 cup sugar
• 1/4 teaspoon cream of tartar
• 4 egg whites, beaten till stiff not dry
• 4 egg yolks, slightly beaten
• 1/2 cup sugar
• 3 tablespoons lemon juice
• 1 tablespoon lemon zest, grated
• 1 pint heavy cream, whipped

Directions

1. 1

   Sift together 1 cup sugar and 1/4 teaspoon cream of tartar.

2. 2

   In a large grease-free mixing bowl beat the egg whites at a slow steady speed. When they are foamy gradually add the cream of tartar and sugar mixture. When the meringue begins to form soft peaks, increase to a moderate beating speed.

3. 3

   Beat another 5 minutes, until the meringue is thick, but still glossy, and forms peaks when the beaters are lifted.

4. 4

   Line a well greased 9 or 10 inch pie pan with meringue mixture to form a pie crust.

5. 5

   Bake for 1 hour at 225 degrees.

6. 6

   Stir in 1/2 cup sugar to egg yolks with lemon juice and zest, cook in double boiler (or Micro) until very thick about 8-10 minutes.

7. 7

   Cool.

8. 8

   Combine 1/2 whipped cream with Lemon egg mixture and fill meringue shell, chill 24 hours.

9. 9

   Cover with remaining whipped cream.

10. 10

    Serve AWAY!