4 egg whites, beaten stiff
1/2 tsp. cream of tartar (scant)
1 c. granulated sugar

FILLING:

4 egg yolks, beaten
1/2 c. granulated sugar
1 rounded tbsp. cornstarch
2 tbsp. lemon juice (or to taste)
1 c. cold water
1/2 pt. heavy cream

Beat egg whites and cream of tartar until stiff, then add sugar slowly and beat very stiff. Mold into meringue nests on lightly buttered cookie sheet. (Makes 8 meringues.) Bake at 250-275 degrees for 3/4 hour. Cool.

Filling: To beaten egg yolks, slowly add sugar and cornstarch which have been mixed together. Then add lemon juice and cold water. Cook in double boiler until thickened, stirring constantly. Cool. When both are cool, whip 1/2 pint heavy cream. Put layer of cream in nests, layer of filling, then cream on top.