BASIC MERINGUE SHELL:

3 egg whites, room temp.
1/4 tsp. cream of tartar
1/4 tsp. salt
3/4 c. sugar
1 tsp. vanilla

Beat egg whites with cream of tartar, salt and vanilla until foamy. Continuously beat in sugar about 1 tablespoon at a time at a very slow speed. Continue beating until very stiff and glossy. Spread over bottom of and side of well greased 9" pie plate; push up side to make high rim. Bake at 250 degrees for 1 hour. Cool.

FILLING:

3 egg yolks
3/4 c. sugar
1/2 c. lemon juice
1 tbsp. grated lemon rind
1/4 tsp. salt
2 c. heavy cream
1/3 c. sugar
1 tsp. vanilla

In top of double boiler, beat egg yolks until well blended and gradually beat in 3/4 cup sugar. Add lemon juice, rind and salt; mix well. Cook over simmering water, stirring almost constantly, until thickened, about 10 minutes. Remove from water and chill in refrigerator.

Combine cream with 1/3 cup sugar and vanilla in chilled bowl, beat until thick enough to form soft peaks.

Spread about 1/3 of whipped cream over bottom of cooled meringue shell and drizzle with 1/3 cooled lemon mixture. Repeat layering with another 1/3 of cream and lemon mixture, then with remaining third. Freeze several hours or overnight. Makes 8 servings.