MERINGUE:

4 egg-whites
1/4 tsp. cream of tartar
1 c. sugar

Beat egg-whites until frothy; add cream of tartar; beat until stiff. Beat in sugar gradually until glossy; spread in large well-greased and floured pie tin; bake 275 degrees for 20 minutes then 300 degrees for 40 minutes; cool.

FILLING:

4 egg-yolks
1/2 c. sugar
3 tbsp. lemon juice
2 tsp. lemon rind

Beat yolks until thick; add sugar then lemon; cook in double boiler until thick; cool. Whip 1 cup whipping cream and spread 1/2 over meringue shell; cover with lemon filling. Top with rest of whipped cream; cool 12 to 24 hours.