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

TOPPING:

6 egg yolks
1/2 c. sugar
3 tbsp. lemon juice & rind
1 c. cream, whipped

Beat room temperature egg whites until foamy, add cream of tartar. Beat until stiff, add sugar, salt and vanilla; beat in. Grease 13"x9" cake pan. Put egg white mixture into pan. Heat oven to 425 degrees, then put pan in and turn heat off. Do not open oven door until morning. Later beat yolks slightly and add 1/2 cup sugar, 3 tablespoons lemon juice and rind. Cook over low heat until thick, stirring constantly. Cool. Whip cream and fold into yolk mixture. Spread onto egg white mixture in pan and refrigerate. Cut and serve.