MERINGUE SHELL: Heat oven to 275. Grease a 9" pie plate with the 1 tbsp. shortening. In a deep bowl beat egg whites and cream of tartar with a beater until soft peaks form when whites are lifted with a spatula. Add the 1/2 cup sugar, 1 tbsp. at a time, beating well after each addition. Stiff peaks will hold when whites are lifted. Spoon meringue into prepared pie plate and spread over bottom and up sides, forming a rim. Bake 1 hour. Turn off heat and let merinuge cool completely with oven door ajar. If desired, remove meringue from pie plate. (Meringue shell keeps well stored in an airtight container in a cool, dry place).
LEMON FILLING: Beat egg yolks in a large bowl. In a medium-sized saucepan mix the 1 cup sugar, the cornstarch and gelatin. Stir in water and heat over high heat, stirring constantly, until gelatin dissolves completely and mixture is clear. Slowly add half the hot gelatin mixture to the yolks, stirring cinstantly. Return yolk mixture to remaining gelatin mixture in pan and cook 2-3 minutes over moderate heat, stirring constantly, until thickened slightly. Remove from heat; stir in butter, lemon peel and juice. Pour mixture back into bowl and refrigerate 8-12 minutes, until the consistency of unbeaten egg white. Fold in whipped cream and pour mixture into meringue shell. Refrigerate 4 hours or more, until filling is set.
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|Serving Size: 1 Serving (798g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 684 (40%)|
|Amt Per Serving||% DV|
|Total Fat 75.9g||101 %|
|Saturated Fat 45.5g||227 %|
|Monounsaturated Fat 22.5g|
|Polyunsanturated Fat 3.5g|
|Cholesterol 228.8mg||70 %|
|Sodium 266.8mg||9 %|
|Potassium 346.9mg||9 %|
|Total Carbohydrate 249.4g||73 %|
|Dietary Fiber 5.6g||22 %|
|Sugars, other 243.8g|
|Protein 23.1g||33 %|
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Calories per serving: 1695
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