Inside-Out Frozen Lemon Pie

• For the meringue: 3 egg whites, 1/2 c. sugar, pinch salt, 1/8 tsp. cream of tartar., 1/2 tsp, vanilla.
• 3 egg whites
• 0.5 cups sugar(can increase to 3/4 cup if want meringue sweeter)
• pinch salt
• 1/8 teaspoon cream of tartar
• 1/2 teaspoon vanilla
• For the lemon custard: 3 egg yolks plus 3 whole eggs, 1.5 c sugar, 1 tsp. lemon zest, one half cup fresh lemon juice..
• 3 egg yolks
• 3 whole eggs
• 1 teaspoon lemon zest
• 0.5 cups fresh lemon juice
• 1.5 cups sugar

1. Preheat oven to 300. Beat egg whits with pinch of salt and cream of tartar until stiff. Slowly increase speed of mixer and gradually add sugar, a little at a time, until incorporated. Add vanilla and beat a few more minutes. Spread onto a large circle or square of parchment laid onto a cookie sheet. Reduce heat to 275 and bake about 1hr. until crispy but not burnt!. Set aside or store in a dry place until ready to use.
2. Separate the 3 whole eggs. Put the 3 whites in fridge. Using a double boiler or a bowl sitting on another pot, heat water to boiling and then simmer; Add 3 yolks, 3 whole eggs, 1.25 c sugar,1 tsp. lemon zest, and one half cup of fresh lemon juice to top of double boiler or bowl. Beat with mixer about 7min. until thick and coats back of a spoon. Remove from heat. Cover with plastic wrap and refrigerate 1hr.. When cool, beat the remaining 3 egg whites, slowly adding the 1/4 cup sugar, until peaks form.rnFold 1/4 egg whites into the (cooled) lemon mixture, and fold gently until no streaks. rnNow add in broken pieces of the meringue gently into the lemon cream, and pour into a springform pan or individual ramekins and freeze until ready to serve, preferably overnight. Leave at room temp. about 15 min. before serving.

meringue, egg whites, sugarcan increase, salt, cream of tartar, vanilla, lemon custard, egg yolks, eggs, lemon zest, lemon juice, sugar

Taken from food52.com/recipes/37010-inside-out-frozen-lemon-pie (may not work)