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Tramore House Bed and Breakfast Inn
Langley, British Columbia, Canada
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 the granulated sugar, beat the mixture until it is well combined, and cook it over moderate heat, stirring constantly, until it thickens. Do not let the mixture boil. Transfer the mixture to a large bowl and let it cool.
In a bowl, beat the egg whites with the cream of tartar and a pinch of salt until they hold soft peaks. Add the remaining 1/2 cup sugar 1 Tablespoon at a time while blending; beat the meringue until it holds stiff peaks. Fold the meringue into the lemon mixture.
In a separate bowl, beat the cream until it holds soft peaks, then beat in the icing sugar and blend the cream until it holds stiff peaks. Fold the whipped cream into the lemon mixture, divide the mixture among eight 8-ounce stemmed glasses, and chill in the freezing compartment for 2 hours. Garnish the desserts with the slivered lemon rind.
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