Directions

• Place egg whites in a large bowl and let stand at room temperature
• for 30 minutes. Add vanilla and cream of tartar. Beat on medium
• spoon until soft peaks form. Gradually beat in 1 cup sugar, 2
• tablespoons at a time, on high speed until stiff glossy peaks form
• and sugar is dissolved.
• Spread meringue on the bottom and up the sides of a greased 13-in. x
• 9-in. baking dish. Bake at 275° for 1 hour. Turn oven off and
• let stand in oven for 1 hour. Do not open door. Remove from the
• oven; cool on wire rack.
• In a large saucepan, combine the egg yolks, lemon juice, lemon peel
• and remaining sugar. Cook and stir over medium heat until mixture is
• thickened and coats the back of a spoon. Transfer to small bowl;