6 eggs, separated
1/4 tsp. salt
1 tsp. vanilla
1/2 tsp. cream of tartar
1 1/2 c. sugar

FILLING:

3/4 c. sugar
1 pt. whipping cream, whipped
6 tbsp. lemon juice

Beat egg whites, cream of tartar, and salt until stiff. Add sugar, 2 tablespoons at a time, beating until very stiff. Add vanilla. Grease 9 x 12 glass pan. Spread in pan and bake 1 hour at 275 degrees then let cool. Beat egg yolks, sugar, and lemon juice. Cook over medium heat until thick, stirring constantly. Cool to room temperature. Combine 1/2 whipped cream with lemon filling and spread over meringue crust. Top with remaining whipped cream. Keep refrigerated. Best if prepared 12-24 hours ahead, so flavors blend.