3 egg whites
1/4 tsp. cream of tartar
3/4 c. sugar
3/4 c. sugar
3 tbsp. cornstarch
1/4 tsp. salt
3/4 c. water
3 egg yolks, slightly beaten
1 tbsp. butter
1 tsp. grated lemon peel
1 c. lemon juice
1 c. whipped cream

Heat oven to 275 degrees. Beat 3 egg whites and cream of tartar until foamy. Beat in 3/4 cup sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Drop meringue by tablespoonful onto cookie sheets. Shape into bowls, using spoon. Bake 1 hour. Turn off oven; leave meringues in oven with door closed 1 1/2 hours. Remove from oven. Store in an airtight container until ready to use.

Mix 3/4 cup sugar, cornstarch and salt in meringue saucepan. Gradually stir in water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir at least half the hot mixture gradually into egg yolks. Blend into hot mixture in pan. Boil and stir 1 minute. Remove from heat; stir in butter, lemon peel and lemon juice. Cool to room temperature. Just before serving spoon into meringue shells. Top with whipped cream.