6 egg whites
3/8 tsp. cream of tartar
1 1/2 c. sugar
1 tsp. vanilla

Beat egg whites and cream of tartar until very stiff. Slowly add sugar and vanilla. Spread into 9x12 inch greased pan. Bake for 1 hour at 275. Remove.

FLUFFY LOOSE MERINGUE FOR TOP OF DESSERT:

6 egg yolks
3/4 c. sugar
3 tbsp. lemon juice
3 tbsp. lemon rind
1 tbsp. water

Beat egg yolks and add remaining ingredients. Cook over hot water until thick. Cool.

Whip 1 pint whipping cream with powdered sugar. Put 1/2 whipping cream on meringue. Spread lemon mixture over cream. Top with remaining cream. Sprinkle with pieces of meringue. Let stand in refrigerator 24 hours.