Heavenly Pie ( Lemon Meringue Reversed)

• 1 cup sugar
• 1/4 teaspoon cream of tartar
• 4 egg whites, beaten till stiff not dry
• 4 egg yolks, slightly beaten
• 1/2 cup sugar
• 3 tablespoons lemon juice
• 1 tablespoon lemon zest, grated
• 1 pint heavy cream, whipped

1. Sift together 1 cup sugar and 1/4 teaspoon cream of tartar.
2. In a large grease-free mixing bowl beat the egg whites at a slow steady speed. When they are foamy gradually add the cream of tartar and sugar mixture. When the meringue begins to form soft peaks, increase to a moderate beating speed.
3. Beat another 5 minutes, until the meringue is thick, but still glossy, and forms peaks when the beaters are lifted.
4. Line a well greased 9 or 10 inch pie pan with meringue mixture to form a pie crust.
5. Bake for 1 hour at 225 degrees.
6. Stir in 1/2 cup sugar to egg yolks with lemon juice and zest, cook in double boiler (or Micro) until very thick about 8-10 minutes.
7. Cool.
8. Combine 1/2 whipped cream with Lemon egg mixture and fill meringue shell, chill 24 hours.
9. Cover with remaining whipped cream.
10. Serve AWAY!

sugar, cream of tartar, egg whites, egg yolks, sugar, lemon juice, lemon zest, heavy cream

Taken from www.food.com/recipe/heavenly-pie-lemon-meringue-reversed-50613 (may not work)