3 egg whites
1/4 tsp. cream of tartar
1 c. sugar
5 egg yolks
2/3 c. sugar
1 tbsp. grated lemon rind
1/3 c. lemon juice
1 c. heavy cream, whipped

Meringue shell: Beat egg whites with cream of tartar in medium bowl until foamy. Beat in sugar, one tablespoon at a time, until meringue forms, still glossy peaks. Lightly butter a 9 inch pie plate. Spoon meringue over bottom and side to form a shell.

Bake in a slow oven at 275°F for 1 hour. Turn oven off and allow meringue to cool in the oven.

Filling: Beat egg yolks with mixer in top of double boiler, until frothy. Beat in sugar slowly until the mixture becomes thick and light. Stir in lemon rind and juice. Cook, stirring constantly, over hot, not boiling water, until the filling is thick. Cool. Spoon filling into meringue shell, cover loosely. Refrigerate at least 12 hours. Top with whipped cream.