4 egg whites
1/4 tsp. cream of tartar
1 c. sugar
4 egg yolks
Juice of 1 lemon
1/2 c. sugar
Whipped topping

Beat egg whites until stiff. Add cream of tartar, still beating. Add sugar gradually. Spread in glass 8 x 10 inch pan. Bake at 250 degrees for 1 hour. Cool and pick off crust to use later for decorating.

Cook yolks, beaten with lemon juice and sugar, in double boiler until it coats a spoon. Cool. Spread mixture over the meringue. Top with whipped cream and place in icebox for 24 hours. Add crumbs and slice to serve 8.