MERINGUE:

4 egg whites
1/2 tsp. cream of tartar
Pinch of salt
1 c. granulated sugar

FILLING:

4 egg yolks
1/2 c. granulated sugar
2 tbsp. grated lemon rind
3 tbsp. lemon juice
1 c. whipping cream, whipped
Fresh mint, for garnish, optional
Fresh strawberries, sliced or whole raspberries, for garnish, optional

PREPARATION:

1. Whip egg whites with cream of tartar and pinch of salt until frothy.

2. Slowly beat in the 1 cup sugar, 1 tablespoon at a time, beating until meringue is stiff and glossy.

3. Spread meringue into a well buttered and floured 9 inch pie plate but reserve some for piping around edges.

4. Bake at 300 degrees F. for 40 to 45 minutes or until meringue is dry and crisp and top is slightly brow.

5. Meanwhile beat egg yolks in a bowl with the 1/2 cup sugar, lemon rind and lemon juice until fluffy.

6. Place bowl over boiling water. Beat while cooking until thick and creamy. Consistency should be about that of softly whipped cream. Chill.

7. Fold whipped cream into lemon mixture. Turn into meringue shell. Cover.

8. Chill 2 to 4 hours. Garnish with fresh mint and strawberries.

9. Or fill crust with fresh berries. Serve with whipped cream.