4 egg whites, room temperature
2/3 c. granulated sugar
1 c. whipping cream
2 tsp. grated lemon rind
1/2 c. powdered sugar
1 1/3 c. mincemeat
2 tbsp. lemon juice
Toasted almonds or pecans
Maraschino cherries & mint sprigs for garnish

Beat egg whites until foamy. While beating at high speed add granulated sugar 1 tablespoon at a time. Blend in powdered sugar in 2 portions. Beat until meringue is stiff. Spread in buttered and floured 9" pie pan. Make indentation in center and build up edges so shell will hold filling. Bake at 250 degrees for 2 hours or until meringue is light golden and dry. (If making for next day, turn oven off and allow meringue to dry overnight in oven.) Cool meringue. Whip cream until stiff. Fold together with mincemeat, lemon juice and lemon rind. Spread into meringue shell. Cover and chill 2 to 3 hours. Sprinkle with toasted nuts. Garnish with cherries and mint sprigs. Cut and serve.