6 egg whites
1/4 tsp. salt
1/2 tsp. cream of tartar
1 1/2 c. sugar

Heat oven to 450 degrees. Grease and flour bottom of 9x13 inch pan or two 9- inch square pans. Beat first 3 ingredients until thick. Gradually add sugar and beat until all sugar is dissolved. Spread in pan and put in oven. Turn off oven and leave meringue in oven 12 hours or overnight.

FILLING:

6 egg yolks
3/4 c. sugar
1 1/2 lg. or 2 sm. lemons, juice and zest
Pinch of salt
1 pt. heavy cream, whipped

Mix yolks, sugar, lemon and salt and cook over low heat until thick. Cool. Fold in whipped cream and spoon into meringue and refrigerate 24 hours. Serves 15 or 16.