Cover cookie sheet with parchment paper and draw three 8-inch circles.
Beat egg whites until stiff, adding sugar slowly while beating constantly. Whip until stiff and sugar is dissolved. Fold in vanilla. Spoon meringue onto circles and level out to edges with a knife. Bake at 250 degrees for 60 minutes. Remove from paper before completely cool.. Meringue may be made a day ahead.
Beat egg yolks with 1/2 cup sugar until smooth. Add lemon juice and zest. Cook in a double boiler over gently boiling water stirring constantly until smooth and thick as mayonnaise. Cool. Whip cream until it holds stiff peaks. Gradually add 1/4 cup sugar and vanilla. Fold into lemon mixture. Spread between meringue layers and refrigerate several hours. Garnish with whipped cream and raspberries or cherries.
May assemble and freeze. Keeps frozen for several weeks. Thaw before serving.
I double this recipe because I just didn't seem to have enough meringue to otherwise.
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|Serving Size: 1 Serving (70g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 56 (29%)|
|Amt Per Serving||% DV|
|Total Fat 6.3g||8 %|
|Saturated Fat 3.4g||17 %|
|Monounsaturated Fat 2.1g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 100.4mg||31 %|
|Sodium 29.8mg||1 %|
|Potassium 48mg||1 %|
|Total Carbohydrate 32.3g||9 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 32.2g|
|Protein 2.8g||4 %|
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Calories per serving: 191
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