CRUST:

3 eggs, separated
1/8 tsp. cream of tartar
3/4 c. sugar

FILLING #1:

1/2 c. sugar
1 tbsp. grated lemon peel
3 tsp. lemon juice
3 reserved egg yolks
1 c. (1/2 pt.) whipping cream, whipped

FILLING #2:

6 oz. pkg. semi sweet chocolate chips
1/4 c. water
3 egg yolks (reserved from crust)
3 tbsp. sugar
1/2 tsp. vanilla
1 c. whipping cream, whipped

Heat oven to 275 degrees. Grease (not oil) 9 inch pie pan. In small bowl, beat egg white with cream of tartar until frothy. Gradually add sugar, beating continuously until stiff peaks form. Spread over bottom and sides of pie pan. Meringue will puff up, so spread only to top edge. Bake 1 hour, turn off oven and leave in oven to cool and dry.

Filling #1: In small saucepan, combine filling ingredients except whipped cream. Cook over low heat until thick, stirring constantly. Cool. Fold into whipped cream and pour into meringue shell. Refrigerate overnight.

Filling #2: Combine chocolate and water in small saucepan on low heat until chocolate is soft; blend well. Beat in egg yolks, sugar and vanilla. Cool. Fold into whipped cream. Pour into meringue shell. Refrigerate overnight.