This Lemon Meringue Dessert has been on my recipes to share here for a long time. It’s a family favorite. It came from my Grandma Kae…one of the best cooks around. The best part is the meringue crust on the bottom. Most Lemon Meringue recipes have the meringue on top, but this one has the meringue on the bottom. Oooh it’s so good!
Lemon Meringue Dessert (recipe)
For the Meringue:
4 egg whites (room temperature)
1 cup sugar
1 tsp cream of tartar
For the Lemon filling:
4 egg yolks
1 TBS. cornstarch
2 TBS. lemon juice
1/2 cup hot water
1/2 cup sugar
For the Whipped Cream top:
2 cups heavy cream
2 tsp vanilla
2 TBS powdered sugar
For the meringue: Mix the egg whites, cream of tartar and sugar. The key to a good meringue crust is to gradually mix in the sugar. Go slow here, take your time. You should get a crispy meringue crust if it’s done right…not chewy (after it’s baked). Spread this into a greased 9×13 pan. Bake @ 300 for 1 hour.
For the lemon filling: In a saucepan on medium heat stir the egg yolks, cornstarch, lemon juice, hot water and sugar until thick. Let this cool a bit.
For the whipped cream: Mix the heavy cream, vanilla and powdered sugar until stiff peaks almost form.
When the meringue is cool, pour the lemon mixture over it. Then top with the whipped cream and refrigerate until you serve. Serves: 1 (I’m such an oinker.)
Now doesn’t that sound good?! It’s a great dessert for Spring. I hope you make it!