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

Beat egg whites until stiff. Add cream of tartar and salt. Gradually add sugar. Mixture should be stiff and glossy. Spread in a well-greased and floured 9-inch pan, making the edges higher than the center. Bake at 275 degrees for 1 hour. Cool.

FILLING:

4 egg yolks
1/2 c. sugar
Rind of a lemon
3 tbsp. lemon juice
1/2 c. water
1 tbsp. cornstarch

Beat all together. Cook and cool. Pour into crust and cover with sweetened whipped cream. Chill for several hours and serve.