CRUST:

4 egg whites, beaten until frothy
1/4 tsp. cream of tartar
1 c. sugar

Add cream of tartar to egg whites and continue to beat while adding sugar slowly. Put in buttered pan (12 x 8 x 2 inches). Bake at 275 to 300 degrees for 1 hour. Remove and cool.

FILLING:

4 egg yolks
1/2 c. sugar
4 tbsp. lemon juice
Grated rind of 1 or 2 lemons
1 lg. container Cool Whip

Cook mixture in double boiler until thick. Cool. Cover meringue with Cool Whip, then cooled filling and top with more Cool Whip. Refrigerate overnight. Serves 12.