Lemon Meringue Dessert

Here you go, Auntie Esther!  Sorry it took so long.  I am breathing much easier today than in the past couple weeks.  Only one final project left, it's completed and ready to present.  After Thursday morning, summer begins!!  I have officially changed my degree to Marketing and Sales Management, who knows whats next, as long as I continue to change my degree, I get to continue going to school, right?  Seriously, it will feel good to relax for a bit.

I mentioned this recipe to my aunt and have been meaning to post it.  It's excellent, melt in your mouth delicious!  The best part is the meringue crust on the bottom. Most Lemon Meringue recipes have the meringue on top, but this one has the meringue on the bottom. Oooh it’s so good!

Lemon Meringue Dessert
Meringue:
4 egg whites (room temperature)
1 c. sugar
1 tsp. cream of tartar

Lemon filling:
4 egg yolks
1 T. cornstarch
2 T. lemon juice
1/2 c. hot water
1/2 c. sugar

Whipped Cream top:
2 c. heavy cream
2 tsp. vanilla
2 T. powdered sugar

For the meringue: Mix the egg whites, cream of tartar and sugar. The key to a good meringue crust is to gradually mix in the sugar. Spread this into a greased 9×13 pan. Bake 300° for 1 hour.
For the lemon filling: In a saucepan on medium heat stir the egg yolks, cornstarch, lemon juice, hot water and sugar until thick. Let this cool a bit.
For the whipped cream: Mix the heavy cream, vanilla and powdered sugar until stiff peaks almost form.
When the meringue is cool, pour the lemon mixture over it. Then top with the whipped cream and refrigerate until you serve.