4 eggs, separated
1/4 tsp. cream of tartar
1 1/2 c. sugar
1/4 c. lemon juice
2 tsp. grated lemon rind
1 c. whipping cream

Beat 4 egg whites until frothy. Add cream of tartar and beat until it holds a stiff peak. Turn mixer to low speed and add 1 c. sugar gradually. Spread in 9 inch buttered pie plate. Hollow it out in the middle and build up the sides.

Bake at 275°F for 1 hour. Beat 4 egg yolks until thick. Gradually beat in 1/2 c. sugar, and lemon rind. Cook over medium heat until thickened. Cool. Whip whipping cream and spread 1/2 over meringue. Spread lemon filling over this and top with remaining whipping cream. Refrigerate overnight.