MERINGUE:

1 c. sugar
3 egg whites
1/2 tsp. baking powder
1/8 tsp. salt
1 tsp. vanilla
1 tsp. vinegar
1 tsp. water

Combine all except sugar. Beat at high speed until stiff, then add sugar, a tablespoon at a time. Beat until very stiff. Spread in a greased 3-quart Pyrex pan. Bake at 275 degrees for 1 hour; turn off oven and open door to cool. Can be made day before serving.

FILLING:

1 pkg. Jello lemon pie filling
1 c. whipping cream
2 tbsp. sugar
1/2 tsp. vanilla

Make up the pie filling. Cool. Whip cream with sugar and vanilla. Spread half of whipped cream mixture over meringue, then pudding layer; top with remaining whipped cream. Chill several hours before serving. Serves 8-10.