Meringue:

3 egg whites
1/2 tsp. vanilla
1/4 tsp. cream of tartar
2/3 c. sugar

Beat egg whites, vanilla and cream of tartar. Slowly add sugar. Beat until stiff peaks form. Pour over filling and bake 350°F until brown. Cool and cut into squares.

Crust:

Stir until a soft dough forms and pat over bottom of 7 1/2 x 11 1/2 inch pan.

Bake at 425°F for 20 minutes.

Filling:

3 egg yolks, slightly beaten
4 tbsp. quick-cooking tapioca
1/4 tsp. red food coloring
2 tsp. lemon juice

Mix all ingredients and let stand 5 minutes. Cook and stir until mixture thickens and comes to a boil. Add cherries and lemon juice. Pour over crust.