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

Beat egg whites until foamy, add cream of tartar, beat until stiff. Then gradually add sugar and beat until stiff again. Put in a buttered glass pie pan. Bake for 1 hour at 325 degrees.

FILLING:

4 egg yolks
1 whole egg
1/2 c. sugar
1/3 c. lemon juice

Beat eggs until nice and thick; gradually add 1/2 cup sugar, beat until thick. Stir in lemon juice. Place on top of boiling water and cook until it becomes thick and sort of spongy. Let cool. When pie shell is completely cooled, put a thin layer of whipped cream on bottom then spread lemon filing, then another layer of remaining whipped cream on top.

Decorate with nuts and maraschino cherries.

For chocolate or butterscotch use Jello pudding and follow the pudding recipe on box. Faster and easier to use pie filling.

Whipped heavy cream filling: 4 boxes of heavy cream, 1/2 pint size, whip until stiff and fluffy. Gradually add powdered sugar to sweeten to taste.