SHELL:

3 egg whites
1 tsp. vanilla
Dash of salt
1/4 tsp. cream of tartar
1 c. sugar

Beat whites until frothy with all but sugar. Then add sugar, small amounts at a time, about 2 tablespoons until very stiff peaks form and not grainy to feel. Put in well greased 9 inch pie pan, about 1/2 inch thick on bottom and 1 3/4 inch up the sides, making a well in middle. Put in 275 degree oven (middle) for one hour, turn off, dry 2 hours or longer DO NOT OPEN DOOR.

Filling: In double boiler, put 6 egg yolks only, beaten until thick and lemon colored. Add 3/4 cup of sugar, 1 tablespoon lime or lemon peel, 3 tablespoons lime or lemon juice, dash of salt. Cook over slowly boiling water until very thick. May put more juice in watch it. Needs to be thick, but taste like lemon lime. Cool, mix in 1 cup whipped cream (1/2 pint). Put in shell. Use big wire whisk to stir filling so no lumps.