1 1/2 c. granulated sugar
1/4 tsp. cream of tartar
4 eggs, separated
1/2 tsp. vanilla
4 tbsp. lemon juice
1 tbsp. grated lemon rind
1/8 tsp. salt
1 pt. heavy cream, whipped

Sift together, 1 cup of the sugar and cream of tartar. Beat egg whites until stiff, but not dry; then gradually add the sugar mixture, continuing to beat until thoroughly blended. Add vanilla.

Use this meringue to line bottom of well oiled 9 or 10 inch pie plate, hollowing out most of the center and being careful not to spread the meringue too close to rim. Bake in slow oven at 275 degrees for 1 hour. Cool

Beat egg yolks slightly; then stir in remaining 1/2 cup sugar, the lemon juice, lemon rind and salt. Cook in double boiler until very thick, about 8 to 10 minutes. Cool.

Whip the cream and combine half of it with lemon and egg mixture and use it to fill the meringue. Cover with remaining whipped cream. Chill 24 hours before serving. Top may be sprinkled with coconut or grated lemon rind.