6 egg whites
1 teaspoon vanilla extract
1/8 teaspoon cream of tartar
2 cups sugar, divided
9 egg yolks
1/2 cup lemon juice
1 tablespoon grated lemon peel
4 cups heavy whipping cream
2/3 cup confectioners' sugar
Place egg whites in a large bowl and let stand at room temperature for 30 minutes. Add vanilla and cream of tartar. Beat on medium spoon until soft peaks form. Gradually beat in 1 cup sugar, 2 tablespoons at a time, on high speed until stiff glossy peaks form and sugar is dissolved.
Spread meringue on the bottom and up the sides of a greased 13-in. x 9-in. baking dish. Bake at 275° for 1 hour. Turn oven off and let stand in oven for 1 hour. Do not open door. Remove from the oven; cool on wire rack.
In a large saucepan, combine the egg yolks, lemon juice, lemon peel and remaining sugar. Cook and stir over medium heat until mixture is thickened and coats the back of a spoon. Transfer to small bowl; cool.
In a chilled bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Spread half over meringue; cover with lemon mixture. Top with remaining whipped cream. Sprinkle with cinnamon. Refrigerate leftovers.
Yield: 12-15 servings.
~~Taste of Home, February/March 2000~~