STEP 1 - MERINGUE:

6 egg whites, beaten until frothy
1/4 tsp. cream of tartar
Pinch of salt
1 1/2 c. sugar

Beat eggs until frothy. Add cream of tartar and pinch of salt. Add 1 1/2 cups sugar very slowly (1/4 cup at a time). Beat until stiff peaks form. Place in 425 degree oven. Close door; turn off heat and leave overnight (or 5 hours at least). NO PEEKING!!

STEP 2:

Smooth 1 can Comstock lemon pie filling over meringue.

STEP 3:

1 1/2 c. whipping cream
Sugar to taste
1 tsp. vanilla

Smooth over lemon layer. Sliced almonds or walnuts are optional. Refrigerate until cold. Serves 15.