Lemon Meringue Tarte
- 4 egg whites
- 1/4 tsp. cream of tartar
- 1/4 tsp. salt
- 3/4 cup sugar
- 2 Tbsp. confectioner's sugar
- 1 cup heavy cream, whipped
- 2 1/2 cups lemon pie filling
Beat egg whites, cream of tartar and salt together until stiff peaks form. Add sugar gradually and continue beating until very stiff. Spread in a buttered 9 inch pie plate. Place in 450 degree F oven. Turn off heat and let stand in closed oven for 5 hours or overnight. Add confectioner's sugar to whipped cream. spoon over lemon pie filling and top with whipped cream. Chill thoroughly 8-10 hours. Note: I use a 12 oz. carton of Cool Whip. I also use a 9x13 inch glass cake pan and double the recipe.
By Robin from Washington, IA
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