- 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
- 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.