MERINGUE:

4 egg whites
1/2 tsp. cream of tartar
1 c. sugar

Beat egg whites with cream of tartar until stiff. Gradually add sugar. Pour into a greased 9"x13" pan. Bake 1 hour in 325 degree oven. Cool.

FILLING:

4 egg yolks
1/2 c. sugar
5 tbsp. lemon juice
1/8 tsp. salt
1 pt. heavy cream

Beat yolks, sugar, lemon juice and salt. Cook in double boiler (I use microwave) until mixture thickens. Cool. Add half of the whipped cream. Spread in meringue shell. Top with remaining whipped cream. Refrigerate overnight.