4 egg whites
1/4 tsp. cream of tartar
1/4 tsp. salt
3/4 c. sugar
1 tbsp. powdered sugar
1 env. Dream Whip
#2 can lemon pie filling

Beat egg whites, cream of tartar and salt until stiff peaks form. Add sugar gradually to whites and beat until stiff. Spread mixture in buttered 9-inch pie plate; plate in 450 degree oven. Leave 1 minute and turn off heat. Let stand in closed oven for 5 hours or overnight.

Prepare Dream Whip according to directions and add powdered sugar. Spread half over torte shell. Spoon lemon filling over whipped cream and top with remaining whipped cream. Chill thoroughly. Serves 8. For larger recipe, use 9x12 cake pan and double the ingredients except use 1 1/4 cups sugar instead of 1 1/2 cups sugar.

NOTE: 1 package of lemon pie pudding mix prepared according to directions and cooled can be substituted for the canned filling.