Lemon Parfait

1. 1

   In a small heavy stainless steel or enameled saucepan combine the lemon juice, the grated lemon rind, the egg yolks and 1/2 cup of granulated sugar.

2. 2

   Beat the mixture until it is well combined and cook it over moderate heat, stirring constantly until it thickens.

3. 3

   Do not let the mixture boil.

4. 4

   Transfer the mixture to a large bowl and let it cool.

5. 5

   In a bowl beat the egg whites with the cream of tartar and a pinch of salt until they hold soft peaks.

6. 6

   Add the remaining 1/2 cup sugar, 1 to 2 tablespoons at a time, beating and beat the meringue until it holds stiff peaks. Fold the meringue into the lemon mixture.

No additional tips available.