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

Beat until glossy. Spread out as 2 circles on waxed paper. Cook at 250 degrees for 1 hour until golden brown.

FILLING:

4 egg yolks, beaten
1 lemon juice and rind
1/2 c. sugar

Cook together in a double boiler until thick.

Beat 1/2 pint of whipping cream. Spread 1/2 on meringue. Add the lemon filling. Spread rest of whipped cream on top. Place second meringue on top. Keep chilled.