Beat 6 eggs (room temperature) until frothy. Add 1/2 teaspoon cream of tartar.

Gradually add 1 1/2 cups sugar and beat until stiff. Place in well greased and floured 9"x13" cake pan.

Preheat oven to 425 degrees. Turn oven off and leave meringue in oven until morning without opening the oven door.

In morning cover meringue with a layer of Cool Whip and top with lemon filling then more Cool Whip. Refrigerate for 6 hours. Can substitute other pie fillings.

FILLING:

6 egg yolks
3/4 c. sugar
5 tbsp. lemon juice
Lemon rind

Beat egg yolks until thick. Gradually beat in sugar. Blend in lemon juice and rind. Cook until thick over medium heat, stirring constantly.