3 egg whites
1 c. sugar
3/4 tbsp. lemon juice

Beat 3 egg whites and add 1 cup sugar, half at a time. Add 3/4 tablespoon lemon juice. Pour in 9 x 13 inch greased pan. Bake 1 hour at 275 degrees. Turn oven off and leave meringue in another hour or overnight. Next layer, mix lemon chiffon as directed on box of instant pie filling. Spread on meringue. Mix instant vanilla pudding with one cup of milk. Let stand while you beat 1 cup of cream stiff. Mix together and spread on top of chiffon mixture. Sprinkle with chopped nuts.