4 eggs separated
1/2 tsp. cream of tartar
1 1/2 c. sugar
1 lemon, juice and grated rind
1/4 c. water
1 c. heavy cream whipped

Beat egg whites until frothy; add cream of tartar; beat until stiff and add one cup sugar gradually. Beat until glossy. Line bottom and sides of 9 inch pie pan with this meringue. Bake in very slow oven at 275 degrees for one hour. Cool. Beat egg yolks until thick and light. Add remaining 1/2 cup sugar, lemon juice, lemon peel and water. Cook over hot water stirring constantly, until thick. Cool. Spread half the whipped cream in meringue shell; add lemon filling, spreading evenly; top with remaining whipped cream. Chill 24 hours.