Directions:
- Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Add vanilla and cream of tartar; beat on medium speed until soft peaks form. Gradually add 1 cup sugar, about 2 tablespoons at a time, beating on high until stiff and glossy peaks form and sugar is dissolved.
- Spread in a well-greased 13-in. x 9-in. baking dish. Bake at 300° for 1 hour. Cool on a wire rack.
- Meanwhile, in the top of a double boiler, whisk egg yolks until lemon-colored. Add the lemon juice, peel and remaining sugar. Cook over hot but not boiling water, stirring occasionally, until thickened and a thermometer reads 160°. Cool to room temperature.
- Spread half of whipped cream over meringue shell; cover with lemon mixture. Top with remaining whipped cream. Cover and refrigerate. Best made one day before serving. Yield: 16 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 112.89 Kcal (473 kJ) | ||
| Calories from fat | 59.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.65g | 10% | |
|---|---|---|---|
| Cholesterol | 61.47mg | 20% | |
| Sodium | 21.66mg | 1% | |
| Potassium | 37.94mg | 1% | |
| Total Carbs | 12.13g | 4% | |
| Sugars | 11.15g | 45% | |
| Dietary Fiber | 0.08g | 0% | |
| Protein | 1.75g | 3% | |
| Vitamin C | 1.9mg | 3% | |
| Iron | 0.2mg | 1% | |
| Calcium | 17.2mg | 2% | |
| Amount Per 100 g | |||
| Calories | 280.72 Kcal (1175 kJ) | ||
| Calories from fat | 148.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.54g | 10% | |
|---|---|---|---|
| Cholesterol | 152.85mg | 20% | |
| Sodium | 53.85mg | 1% | |
| Potassium | 94.34mg | 1% | |
| Total Carbs | 30.15g | 4% | |
| Sugars | 27.72g | 45% | |
| Dietary Fiber | 0.21g | 0% | |
| Protein | 4.34g | 3% | |
| Vitamin C | 4.6mg | 3% | |
| Iron | 0.6mg | 1% | |
| Calcium | 42.7mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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