Whisk the egg whites with the cream of tartar until stiff, then gradually whisk in
Lightly butter a
Put the egg yolks, the remaining sugar, and the lemon zest and juice into a bowl and beat well together. Set the bowl over a saucepan of gently simmering water and cook, stirring constantly, until the mixture thickens. A little patience is needed, as the mixture must not be allowed to get too hot. When the mixture is thick, remove from the heat and allow to cool until just warm. Fold in
When the pie is completely cold, spread on the remaining cream, forking it into swirls. Decorate the edge of the pie with peeled, halved, and seeded black grapes.
© 1999 Jennifer Paterson and Clarissa Dickson Wright estate. All rights reserved.