MERINGUE:

4 egg whites
1/2 tsp. cream of tartar
1/4 tsp. salt
1/2 tsp. vanilla
1 c. granulated sugar

FILLING:

4 egg yolks
2 tsp. grated lemon rind (optional)
1/4 c. lemon juice
1/2 c. granulated sugar
Dash of salt

1 c. heavy whipping cream
2 tbsp. granulated sugar
1/2 tsp. vanilla

MERINGUE: Combine egg whites, cream of tartar, salt and vanilla. Beat with mixer until stiff but not dry peaks form. Gradually add 2/3 cup sugar, beating constantly. With wire whisk, fold in 1/3 cup sugar, DO NOT BEAT IT IN. Heap mixture into well-buttered 9-inch glass pie plate. Bake at 275 degrees for 1 hour or until dry and firm to touch, but not browned. Let cool in plate (will sink in center as it cools).

FILLING: Combine in top of double boiler the egg yolks, lemon rind and juice, sugar and salt. Cook over hot water, stirring constantly, until thick and smooth. Cool, then spread over meringue. Chill in refrigerator several hours or overnight. All the better if chilled 24 hours.

About an hour before serving, whip cream with 2 tablespoons sugar and 1/2 teaspoon vanilla. Spread over filling. Chill until served.