1. Beat egg yolks until
lemon-colored, gradually adding sugar, lemon juice and lemon
2. Cook in the top of a
double boiler over hot water (not touching pan) until thick,
will take between 5 and 8 minutes.
3. Fold in one cup of
Spread over meringue and cover with
cup of cream, whipped.
Sprinkle toasted almonds over the
4. Refrigerate a minimum
of 12 hours.
May be made the day before serving.
You can “cheat” and use Cool Whip instead of
freshly whipped cream, but it might not be as good!