Lemon Dessert

Meringue

6-12 egg whites.... I use 12 because I make a big pan 10x 15 size
2 tsp vinegar
1 1/2 cups sugar
1 teaspoon vanilla

Beat 12 egg whites with 2 teaspoons of vinegar until stiff. Gradually add 1 1/2 cups of sugar and 1 tsp of vanilla. Spread in well buttered pan preferrably a jelly roll size 10x15 as it is big. You can make 6 egg whites and do a smaller one if you prefer. The recipie calls for 6 with the same amount of sugar but I have a huge pan that I use.

BAke at 275 for 1.5 hours

Cool and top with 1/2 of whipped cream

filling

2 lemons juce and grated rind
six egg yolks
3/4 cup sugar
1/4 cup water
I sometimes add 2 Tablespoons of butter to the filling after it has cooked.

Cook juice of two lemons along with some grated rind, six egg yolk, 3/4 cup of sugar and 1/4 cup water in saucepan until thick. Cook slowly or on top of double boiler. I never use a double boiler to make this, just lower heat.
(this is an old recipie be patient)

Cool and spread on top of whipped cream layer. Spread the rest of the whipped cream on top and refrigerate. Try not to eat the entire pan in 1 hour.

Topping

1 Pint Whipping Cream
whipped and sweetened
Or Cool Whip