7 egg whites
2 c. sugar
1/2 tbsp. vinegar
1/2 tsp. vanilla

Mix and beat 15 minutes. Pour into greased 10 x 15 inch pan. Bake one hour at 300 degrees. Turn off oven and leave meringue in oven 20 minutes or longer. Cool.

FILLING:

7 egg yolks
1 c. sugar
6 tbsp. lemon juice
Rind of one lemon

Cook egg yolks, sugar, lemon juice and rind in double boiler until thick. Cool. Whip 1 pint cream and cover meringue with one-half of whipped cream. Top with lemon custard and rest of whipped cream. Sprinkle with coconut and refrigerate.