Preheat oven to 450 degrees. Place 4 egg whites, 3/4 cup sugar, 1/4 teaspoon salt, 1/4 teaspoon cream of tartar in a small bowl; beat at high speed with electric mixer about 15 minutes until very stiff peaks. Spread in well-buttered 9 inch pie pan. Place in preheated oven; turn off heat. Let stand in closed oven 5 hours or overnight. (DON'T PEEK.)

LEMON FILLING:

In top of double boiler, beat 4 egg yolks until thick and lemon-colored. Gradually beat in 1/2 cup sugar, dash of salt, 1 tablespoon grated lemon peel and 3 tablespoon lemon juice. Cook and stir over hot water until thick, about 5 minutes. Cool.

Whip 1 cup heavy whipping cream; spread half in torte shell. Top with Lemon Filling, then remaining whipped cream. Chill 5 hours. 8 servings.