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

FILLING:

1 tbsp. lemon rind
1/2 c. sugar
4 egg yolks
3 tbsp. lemon juice
1/2 tsp. salt
1 pt. whipping cream

Heat oven to 275 degrees. Sift sugar with cream of tartar. Separate eggs and beat whites until stiff, add sugar 1 tbsp. at a time. Beat until stiff and glossy. Spread over bottom and sides of a well greased and floured pie plate. Bake for 1 hour.

Beat 4 egg yolks slightly in double boiler over hot water; stir in 1/2 cup sugar, lemon juice and rind, add salt. Cook over boiling water and continue to beat until thick (about 8 minutes).

When mixture cools, whip 1 cup cream and fold custard into it. When meringue shell is cool pour mixture into its center. Fill all cracks and smooth top. Chill 12 to 24 hours. Just before serving, top with other cup of cream.