Ingredients
- one GF pie crust, blind baked
- one batch of lemon cream
- 4 large egg whites, room temperature
- pinch of cream of tartar
- pinch of salt
- ¾ cup superfine sugar
- ½ teaspoon pure vanilla
Instructions
- Preheat oven to 350
- Bake pie crust according to directions. Spoon in lemon cream.
- In a large bowl of a stand mixer, beat whites with cream of tartar and salt until frothy. Start adding in sugar slowly as the mixer whips the whites. Whip until sturdy and glossy peaks form.
- Spoon meringue over lemon cream to the edges of the pie crust. Bake at 350 for about 10 minutes or just until the meringue is beginning to brown. Cool on a rack. Refrigerate until cream is set, about two hours.
