4 egg whites
1/2 tsp. cream of tartar
1 c. sugar
4 egg yolks
3 tbsp. lemon juice
1/2 c. sugar
1 c. whipping cream

Beat egg whites until foamy, add cream of tartar and continue to beat, gradually add 1 cup sugar. When stiff enough to form peaks spread in a slightly buttered 9"x13" pan. Bake at 300 degrees for 40 minutes.

Beat egg yolks until foamy; add 1/2 cup sugar and lemon juice. Cook in a double boiler until thick. Cool. Fold in stiffly whipped cream. Pour onto cooled crust. Chill in refrigerator for 24 hours.