MERINGUE:

4 egg whites
1 c. sugar
1/2 tsp. vanilla

(Double for 3 layers.) Mix egg whites until fluffy peaks form. Add sugar gradually! Continue beating until meringue is satiny and holds its shape. Flavor with vanilla.

Spread on 8-inch paper (brown) circles that have been WELL oiled and floured. Put on cookie sheets to bake at 250 degrees for 60 minutes or until golden brown on top. Cool and remove paper.

FILLING:

4 egg yolks
3/4 c. sugar
2 tsp. grated lemon rind
3 tbsp. lemon juice
1/2 c. whipped cream

(Double for 3 layers.) Beat yolks and 1/2 cup sugar together until smooth. Stir in juice and rind and cook over boiling water, stirring constantly until thick, about 10 minutes. Cool; beat cream until stiff and fold into mixture. Fill layers and refrigerate.