Toni Supreme
Shell 2 Eggs - whites only
1/8 TSP Cream of Tartar*
1/8 TSP Salt
1/4 TSP Vanilla
1/4 TSP Lemon Extract
1/2 CUP Sugar
Filling 1/2 CUP Sugar
1 TBL Grated Lemon Peel
3 TBL Lemon Juice
3 Eggs - yolks only
1 CUP Whipped Cream **
Topping 1 CUP Whipped Cream **
1/8 Cup Colored sugar - just for looks
I recommend make the shell the day before so it is cooled and hard.
Heat oven to 250F, Grease not oil one 9 inch pie pan.
In a small bowl, beat egg whites (room temp are better) with all ingredients except sugar*
until frothy, gradually add sugar, beating continuously until stiff peaks form.
Spread over the bottom and sides of the pie pan, keep below the level of the top of pan,
meringue puffs up during cooking.  Bake at 250F for an hour, turn off oven and leave to
cool and dry.
In a small pan, mix all filling ingredients except whipped cream.
Cook over low heat until thickens, stir constantly. Cool slightly.
Fold in the whipped cream**  Pour into shell and refrigerate overnight.
If desired, add whipped cream** and sprinkle with sugar before serving.
Refrigerate any that is left.
* Egg whites can use cream of tartar to make it harder not to over beat, it is better to
         use a copper bowl and skip cream of tartar, copper will make it almost
        impossible to over beat. Check the net for scientific reason.
** Whipped Cream - 1 cup of cold whipping cream beat with 1/2 tsp of Vanilla, 
              then blend in 2 - 4 TBL of sugar, beat to thick. Cold bowl and beaters are best.
    For longer life, add gelatin, but it will change taste and texture.

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