Ingredients
Instructions
- Preheat oven to 275 degrees.
- Mix 1 cup of sugar with the cream of tarter.
- Beat egg white, adding sugar slowly until thick.
- Butter a 10" pie plate.
- Cover completely with meringue mixture.
- Bake 1 hour, let cool in oven for 1 hour.
- Beat egg yolks; add 1/2 cup sugar, lemon juice and rind.
- Cook for 10 minutes in double broiler, until mixture thickens.
- Remove from heat and cool completely.
- Whip the cream and fold half gently into cooled lemon mixture.
- Gently add raspberries.
- Trying not to break the berries pour the lemon cream mixture into the meringue shell and cover with the remaining cream.
- Cover and refrigerate for 24 hours.