8 egg whites
1/2 tsp. cream of tartar
1/2 tsp. salt
1 tsp. vanilla
1 3/4 c. sugar

Beat egg whites until foamy; add cream of tartar and salt. Beat until stiff or until whites stay in bowl when it is tipped upside down. Gradually add sugar a tablespoon at a time as you beat; then add vanilla.

Preheat oven to 450 degrees. Batter should be poured into a 9x13 pan that has been rinsed with cold water -- do not grease. Turn off oven, then put cake in oven and leave overnight. DO NOT PEAK IN OVEN. Remove cake the next morning. Prepare custard.

CUSTARD:

8 egg yolks
1 c. sugar
6 tbsp. lemon juice
Grated rind of 2 lemons
1/2 c. cold water
1/2 pt. whipping cream

Beat egg yolks until thick; add sugar and lemon juice and rind. Cook over hot water until thick; remove from heat and add cold water. Return to stove; cook until thick. Remove from stove and cool. Whip whipping cream and fold into filling. Spread on cake. Will serve 12.