Whip the whites of 6 large eggs with a pinch of salt until foamy. Add scant 1/2 teaspoon of cream of tartar. Whip until soft peaks are formed. Add 1 1/2 cups sugar, tablespoon by tablespoon, and whip until mixture forms very firm peaks. Spread in well-buttered 9 x 13 pan. Bake in 275 degree oven for 1 hour. Cool.

FILLING:

6 egg yolks
3/4 c. sugar
1/3 c. lemon juice
1 1/2 tsp. grated lemon rind

Beat egg yolks until lemon colored. Add remaining ingredients. Cook in double boiler until thick. Cool.

Whip 1/2 cup whipping cream. Mix into the lemon filling and pour over cooled meringue. Whip another 1/2 cup whipping cream with 1/4 cup powdered sugar. Spread on top of lemon filling. Sprinkle slivered almonds over top. Refrigerate.