5 egg whites
1 c. sugar
1/4 tsp. cream of tartar
5 egg yolks
2 tsp. lemon juice
4 sqs. semi-sweet chocolate, melted and cooled
1 2/3 c. heavy cream

In large bowl beat egg whites with cream of tartar until soft peaks form. Gradually add 3/4 cup sugar beating well after each addition. Beat until stiff peaks form. In small bowl, beat egg yolks until thick. Gradually add remaining sugar. Beat in lemon juice, chocolate and 1/3 cup cream until mixture is smooth and thickened. Beat remaining cream until stiff. Fold with chocolate mixture into egg whites. Turn into 2 quart serving dish. Refrigerate 24 hours.