Lemon Parfait

• 1/2 c. strained lemon juice
• 1 Tbsp. grated lemon rind
• 3 large egg yolks
• 1 c. granulated sugar
• 3 large egg whites
• pinch of cream of tartar
• 1 c. well-chilled heavy cream
• 3 Tbsp. confectioners sugar
• sliced lemon rind, twisted for garnish

1. In a small heavy stainless steel or enameled saucepan combine the lemon juice, the grated lemon rind, the egg yolks and 1/2 cup of granulated sugar.
2. Beat the mixture until it is well combined and cook it over moderate heat, stirring constantly until it thickens.
3. Do not let the mixture boil.
4. Transfer the mixture to a large bowl and let it cool.
5. In a bowl beat the egg whites with the cream of tartar and a pinch of salt until they hold soft peaks.
6. Add the remaining 1/2 cup sugar, 1 to 2 tablespoons at a time, beating and beat the meringue until it holds stiff peaks. Fold the meringue into the lemon mixture.

lemon juice, lemon rind, egg yolks, sugar, egg whites, cream of tartar, well, confectioners sugar, lemon rind

Taken from www.cookbooks.com/Recipe-Details.aspx?id=987987 (may not work)