4 egg whites
1 c. sugar
Dash of salt
1/4 tsp. cream of tartar
1/2 tsp. vanilla

Put egg whites, salt and cream of tartar in a mixing bowl. Beat until foamy. Add sugar gradually, 2 teaspoons at a time, beating after each addition. Beat until stiff peaks appear, add vanilla. Spoon into greased and floured 10 inch pie plate. Build sides up to 1/2 inch above plate. Bake at 300 degrees for 1 hour. Cool on rack.

FILLING:

8 egg yolks
6 tbsp. lemon juice
2 tbsp. lemon rind
1/2 tsp. salt
2 c. heavy cream
2/3 c. sugar

In double boiler beat eggs lightly. Stir in lemon juice, lemon rind, salt and sugar. Continue stirring until thickened (should coat spoon). Set aside. Whip heavy cream until stiff. Fold into cooled lemon filling. Pour into cooled shell. Refrigerate at least 2 hours. Decorate with kiwi fruit. Can be made and frozen.