4 eggs
3/4 tsp. salt
1/2 tsp. cream of tartar
1 1/4 c. sugar
3 tbsp. orange juice
1 tbsp. lemon juice
1 tsp. grated lemon rind
1 tsp. orange rind
1 c. whipping cream
2 tbsp. powdered sugar

Beat egg whites, add salt and cream of tartar and continue beating until stiff and dry. Add 3/4 cup sugar beating until meringue forms peaks. Spread in 9 inch pie pan. Bake slow oven (275 to 300 degrees) for 1 hour until dry. Cool. Beat egg yolks, add remaining sugar, juices, etc. Cook over boiling water, stirring frequently until thick. Whip cream, fold in powdered sugar. (May use Cool Whip.) Frost meringue shell with half cream. Cover with filling. Top with remaining cream. Chill overnight.