INGREDIENTS
2
Lemons, zest from large
4
Egg whites
4
Eggs, large
2
Eggs
2/3 cup
Lemon juice, freshly-squeezed
1 tbsp
Cornstarch
1 tsp
Cream of tartar
2 3/4 cups
Granulated sugar, white
2 tsp
Vanilla
1 1/2 cups
Lemon shortbread cookie crumbs
32 oz
(4 packages; 907 g) cream cheese
1/3 cup
Butter
1 cup
Sour cream
2 tbsp
Water