Lemon Meringue Delight

Part One:

6 egg whites
1/4 teaspoon salt
1/2 teaspoon cream of tartar
1 1/2 cups sugar
1 teaspoon vanilla
1/8 teaspoon almond extract

Preheat oven to 450 degrees. Grease the bottom and sides of a 9 x 13 pan. begin to beat the egg whites. Add the salt and cream of tartar first and beat until foamy. Gradually add sugar about two teaspoons at a time in a slow tiny stream, if using an electric mixer. As egg whites begin to get stiffer, add in flavorings. Beat until stiff and glossy. Pour immediately into 9 x 13 pan. Place on the middle rack of the oven and close the door. Turn off the heat. Leave overnight. 8 - 10 hours is enough time.

Part Two:

Remove meringue from oven and spread with a layer of Cool Whip. I use about 12 ounces. Cover and refrigerate for at least one hour. When the Cool Whip layer has chilled then prepare the lemon topping.

6 egg yolks
3/4 cup sugar
1 1/2 teaspoon butter
Juice and rind of 1 1/2 lemons (about 6 tablespoons)

Cook in a double boiler over simmering water until thickened, stirring constantly. The sauce is cooked when the mixture begins to remain on the side of the pan and coats the spoon. Cool slightly and then spread on top of the Cool Whip. The mixture will not spread like cake icing. It will not look perfect. Chill. This dessert cuts well into squares. Garnish with fresh whipped cream or more Cool Whip and serve. This dessert can be made a day ahead before serving and it keeps well, if you have any left.

Tips: Do not make meringue on a humid day unless you have air conditioning. It will not work. Do not overcook lemon sauce and remember to stir the sauce constantly while making it or the egg yolks will lump. You spoon the lemon topping evenly over the Cool whip layer. It will not spread. If any egg yolk gets into the egg whites, the egg whites will not get stiff and glossy. Enjoy!