1 1/2 c. sugar
1/4 tsp. cream of tartar
4 egg whites
4 egg yolks
3 tbsp. lemon juice
1 tbsp. lemon rind
1/8 tsp. salt
1 pt. whipping cream

Heat oven to 275 degrees.

Sift 1 cup sugar with cream of tartar. Separate 4 eggs. Beat whites until they stand in stiff, not dry, peaks. Slowly add sugar, beating until meringue makes stiff, glossy peaks. Spread over bottom and up sides to rim of well greased 9" pie pan, making bottom 1/4" thick and sides 1". Bake 1 hour; cool.

Beat 4 egg yolks slightly in double boiler top; stir in 1/2 cup sugar, the lemon juice, rind and salt. Cook, stirring over boiling water until thick, 8 to 10 minutes.

When cool, fold in 1/2 pint whipped cream. Pour into meringue shell, making sure all pockets are filled. Chill at least 12 hours. Top with 1/2 pint whipped cream.