1 (9 inch) cracker crust
3 egg whites
3 egg yolks
1 c. whipping cream
2 or 3 tbsp. grated lemon rind
1/4 c. fresh lemon juice

Beat egg whites until frothy. Gradually add sugar; beat until stiff and frothy. Beat egg yolks until thick and lemon colored. Fold into egg white mixture. Beat until stiff, cream, lemon rind and lemon juice. Fold into egg mixture. Pour into pie shell and chill until set.