4 egg whites
1/2 tsp. cream of tartar
Pinch of salt
1 c. sugar
4 egg yolks
1/2 c. sugar
2 tbsp. grated lemon rind
3 tbsp. lemon juice
1 c. whipping cream, whipped
Fresh mint (for garnish)
Fresh strawberries (for garnish)

Whip egg whites with cream of tartar and pinch of salt until frothy. Slowly beat in the 1 cup of sugar, 1 tablespoon at a time, beating until meringue is stiff and glossy. Spread into a well buttered and floured 9 inch pie plate. Bake at 300 degrees for 40-45 minutes or until dry and crisp.

Meanwhile, beat the egg yolks with the 1/2 cup sugar, lemon rind, and lemon juice until fluffy. Place over boiling water and beat while cooking until thick and creamy. Consistency should be about that of softly whipped cream. Chill.

Fold whipped cream into lemon pudding mixture. Turn into meringue shell. Cover and chill 4 hours or overnight. Garnish with mint or strawberries or both.