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Directions:
Heat the oven to
375 F. cover a
baking sheet
with heavy brown
paper or
parchment paper.
Beat the egg
whites and cream
of tartar in
small bowl until
frothy. Beat in
3/4 cup sugar, 1
tablespoon at a
time, and
continue beating
until stiff and
shiny (do not
over beat this)
On brown or
parchment paper,
shape meringue
into a 9-inch
circle, building
up the sides.
Bake for 1 1/2
hours. Turn oven
off and leave
meringue in oven
with the door
closed for
approx. one
hour, then
remove meringue
from oven and
finish cooling
(away from
drafts.)
Mix 3/4-cup
sugar,
cornstarch and
salt in a
2-quart
saucepan, stir
in the wine and
water gradually.
Heat over a
medium heat,
stirring it
constantly until
the mixture
thickens and
boils. Boil and
stir for one
minute. Remove
from heat and
stir at least
half of the hot
mixture into the
egg yolks
gradually, and
then stir back
into hot mixture
in the pan.
Let it boil and
stir again for
one minute.
Remove mixture
from heat and
stir in the
butter, lemon
peel and lemon
juice.
Let it cool to
room temperature
then spoon into
meringue shell.
Refrigerate it
for at least 12
hours.
In a small
chilled bowl
beat the cream
until it becomes
stiff and spread
it over filling.
(Approx.
8 to 10
servings)
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