4 egg whites
1/4 tsp. cream of tartar
1 c. sugar
Juice & rind of 1 lemon
4 egg yolks
1/2 c. sugar
1 pt. whipping cream

Beat egg whites and cream of tartar until stiff. Add 1 cup sugar gradually. Pour into greased 8"x10" pan. Bake for 1 hour at 275 degrees. Combine juice and rind of lemon with egg yolks and 1/2 cup sugar. Cook slowly until it thickens and let cool. Whip whipping cream and add to lemon sauce; mix well. Put on top of meringue and keep in refrigerator until ready to serve. Can be made the day before.