4 lg. eggs, separated
2 c. sugar
1 tsp. cream of tartar
1/2 c. real lemon juice
1/2 pt. whipping cream
1/2 c. sugar

Beat egg whites until stiff. Add cream of tartar and 1 cup sugar, gradually, beating until meringue is stiff. Spread in well greased 9 inch pie tin. Bake 20 minutes at 275 oven then 40 minutes in 300 oven. Cool.

FILLING:

Beat egg yolks slightly. Add 1/2 cup sugar and 1/2 teaspoon lemon juice. Boil until thick. Cool. Whip 1/2 pint cream. Add 1/2 cup sugar. Put 1/2 of whipped cream in shell and put lemon filling on and then rest of cream on top of lemon filling.