3 egg whites
1/4 tsp. cream of tartar
1 c. sugar
5 egg yolks
2/3 c. sugar
1 tbsp. grated lemon rind
1/3 c. lemon juice
1 c. heavy cream, whipped OR Cool Whip

MERINGUE SHELL: Beat egg whites with cream of tartar in a medium bowl until foamy white. Beat in the 1 cup sugar, a tablespoon at a time, until the meringue forms stiff glossy peaks. Lightly butter a 9 inch pie plate. Spoon meringue over bottom and up side to form a shell. Bake for 1 hour at 275 degrees. Turn off oven, leave meringue in oven until cool.

LEMON FILLING: Beat egg yolks in top of double boiler until frothy. Beat in the 2/3 cup sugar slowly until mixture is thick and light. Stir in lemon rind and juice. Cook, stirring constantly, over hot, not boiling water until filling is thick, about 13 minutes. Cool. Spoon cooled filling into meringue shell; cover loosely; refrigerate at least 12 hours for meringue and filling to meld. Top with whipped cream or Cool Whip. Decorate with orange and lemon slices and mint.