Meringue
3 egg whites – beat until stiff, add
1 cup sugar – 1 tablespoon at a time
1 teaspoon vanilla
1 teaspoon vinegar (scant)
Butter pan, either cornered or pie pan, must be large as you form the crust with a spoon and it does not need to be thick. (Can be made in large pie pan and shaped like a crust.)
Bake 1 hour at 250-degrees.
Lemon Filling
When cool, pour in following and place in a cold place until time needed; (can be made in the morning and used for dinner).
1/2 tablespoon gelatin
1/2 cup cold water
Let stand
4 eggs
1 cup sugar
1 lemon rind – grated
2 tablespoon lemon juice
Mix lemon juice and rind with 1/2 cup sugar. Add 4 beaten yolks, cook until thick – add gelatin mixture and cool. When cold, add 4 whites stiff, with 1/2 cup sugar.
Can be served with or without whipped cream. The meringue is always tender because of the standing.
