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

Add salt and cream of tartar to egg whites. Beat until stiff. Beat in vinegar and 1 cup sugar gradually, add the other cup of sugar and beat until sugar is dissolved. Pour into buttered 9 x 13 inch pan; place in cold oven. Set temperature to 275 degrees and bake 30 minutes. Increase temperature to 300 degrees; bake another 30 minutes. Cool.

CUSTARD:

6 egg yolks
Juice and rind of 1 lemon
2 tbsp. butter
2 c. whipped cream or Cool Whip
2 tbsp. powdered sugar
3/4 c. sugar
1/3 c. flour
1 1/2 c. boiling water

Mix sugar and flour, add boiling water, stirring constantly. Cook until thick, add lightly beaten egg yolks, lemon juice and rind. Cook for 2 minutes. Remove from heat, add dash of salt and butter. Cool. Whip cream with powdered sugar. Spoon half of whipped cream over baked crust, then pour in lemon mixture. Cover with remaining whipped cream. Refrigerate.