MERINGUE:

1 c. sugar
4 egg whites
1/4 tsp. cream of tartar

FILLING:

4 egg yolks
1/2 c. sugar
3 tbsp. lemon juice
1 tbsp. grated lemon rind
1/8 tsp. salt
1 c. whipping cream, whipped

MERINGUE: Beat egg whites until they stand in stiff, not dry, peaks. Slowly add sugar and cream of tartar and keep beating. When meringue makes very stiff glossy peaks, spread it over the bottom, up sides, just to rims of well-greased 9-inch pie plate making bottom 1/4 inch thick, sides 1 inch thick. Bake 1 hour in 350 degree oven.

FILLING: Beat 4 egg yolks slightly in double boiler top. Stir in 1/2 cup sugar, lemon juice and grated lemon rind, salt. Cook over boiling water until thick, about 8-10 minutes.

When mixture cools, whip cream and fold custard into it. When meringue is cool, add filling and place in refrigerator. Garnish with whipped cream and strawberries.

NOTE: I make two 9-inch pies from this recipe.