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70 minutes
Prep: 10 minutes
Cook: 60 minutes
210 calories per serving view nutrition facts
8 servings
suggest servings
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| 4 | large | eggs | separated |
| 1/4 | teaspoon | cream of tartar | |
| 1 | cup | sugar | |
| 1 | cup | whipped topping, prepared | |
| 1/2 | cup | sugar | |
| 1/2 | cup | milk | |
| 3 | tablespoons | lemon juice | |
| 2 | teaspoons | lemon zest |
Beat egg whites until frothy; add cream of tartar and beat until stiff; gradually beat in 1/2 cup sugar.
Spread in well greased 9 inch pie tin.
Bake 20 minutes in 275 degree oven, then 40 minutes at 300 degrees.
Beat egg-yolks until lemon-colored; gradually add sugar, then milk, lemon juice and rind.
Cool until thick, stirring constantly; cool.
Spread 1/2 the whipped cream over cooled meringue, then spread lemon custard on, then rest of whipped cream.
Refrigerate 24 hours before serving.
| % Daily Value* | |
| Total Fat 4.0g | 6% |
| Saturated Fat 2.0g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 107mg | 36% |
| Sodium 48mg | 2% |
| Total Carbohydrate 41.0g | 14% |
| Dietary Fiber 0.0g | 0% |
| Sugars 41.0g | |
| Protein 4.0g | 8% |
| Vitamin A | 3% | Vitamin C | 5% | |
| Calcium | 4% | Iron | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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