Meringue Shell:

4 egg whites
1/4 tsp. cream of tartar
pinch of salt
1 c. sugar

Beat egg whites until foamy. Add cream of tartar and salt. Beat until stiff, but not dry. Add 1 cup sugar, 1 tablespoon at a time, until thoroughly blended. Beat while the sugar is being added. Pour the mixture into a well greased pie pan. Hollow out slightly. Bake at 275°F for 1 hour and cool.

Lemon Filling:

4 egg yolks
1/2 c. sugar
3 tbsp. lemon juice
1 tbsp. lemon rind, finely grated
1 pint whipping cream

Beat egg yolks slightly, stir in 1/2 cup of sugar, lemon juice and rind. Cook in a double boiler until very thick (about 8 or 10 minutes). Cool the mixture. Whip cream. Combine half the whipped cream with lemon-egg mixture. Fill a meringue shell. Cover with the remaining whipped cream and cover with waxed paper. Place in the refrigerator for 24 hours before serving.

Serves 6 to 8.

Submitted by: Judy Merrick