1 1/2 c. granulated sugar
1/4 tsp. cream of tartar
4 egg whites
3 tbsp. flaked coconut
4 egg yolks
3 tbsp. lemon juice
1 tbsp. grated lemon rind
1/8 tsp. salt
1 pint heavy cream
Strawberries

Preheat oven to 275 degrees. Sift 1 cup sugar with cream of tartar. Beat egg whites until they stand stiff not dry peaks. Slowly add sugar mixture. When meringue is very stiff with glossy peaks, spread over bottom and sides of well greased 9 inch pie plate. Making bottom 1/4 inch thick and sides 1 inch thick, sprinkle rim with 2 tablespoons coconut. Bake 1 hour until light brown and crisp. Beat egg yolks slightly in double boiler top. Stir in 1/2 cup sugar, lemon juice, lemon rind and salt. Cook stirring over boiling water until thick about 8 to 10 minutes. Cool. Whip 1 cup cream. Fold into cooled custard. Slowly pour cooled above custard mixture into center of cooled, baked meringue shell, smooth top. Refrigerate 12 to 24 hours. To serve top with 1 cup cream whipped, sprinkle with 1 tablespoon coconut (toasted). Garnish with strawberries.