Contributed by Rachel & Brendan

My mom served this one at Noel’s baptism and received lots of requests for the recipe. Well, it’s a year and a half late, but it finally made it into the cookbook! This needs to be made a full day ahead of serving time.

Meringue:

• 6 egg whites
• 1 tsp cream of tartar
• 1 1/2 cup sugar

Beat egg whites until frothy, add cream of tartar, beat until stiff peaks form, adding sugar gradually. Grease a 9 x 13 pan and spread meringue. DO NOT BUILD UP THE SIDES. Bake at 275 degrees for 20 minutes, then 300 degrees for 1 hour.

Custard:

While meringue is baking, prepare custard.

• 8 egg yolks
• 1/2 cup lemon juice
• 1 cup sugar
• 2 Tbsp orange juice
• 3 Tbsp finely grated lemon rind
• 1 cup whipping cream

Mix together egg, lemon juice, sugar, orange juice, and lemon rind. Cook until thick. COOL. (This is the original recipe. I usually double this portion because I like more lemon.)

Whip whipping cream and fold in cooled custard (double this if you double the custard, as well).

Spread evenly on cooled meringue. Whip another cup of whipping cream and sweeten to taste (I use sugar and a splash of vanilla). Spread this over the custard/cream combination. Refrigerate overnight.