10 eggs
1 tsp. cream of tartar
1 1/4 c. sugar
1/2 can evaporated milk
1/2 can condensed milk
1/2 tsp. grated lemon rind

Separate egg yolks from egg whites, taking care not to get some yolk into the whites. Beat egg whites with cream of tartar until smooth. Add sugar gradually, beating until smooth. Pour into a greased, wax paper lined and greased again jelly roll pan. Bake at 350 degrees until brown, about 55 minutes. Mix yolks with condensed milk, evaporated milk and lemon rind. Cook, stirring constantly in a double boiler (one saucepan set over another sauce pan with 1 1/2 inch water at the bottom can also be used) until custard thickens.

Invert the meringue on a flat surface over greased wax paper. Remove the wax paper that's stuck to bottom. Pour the cooked custard evenly lengthwise across the middle of the flat meringue. Taking hold of the edge of the wax paper, roll meringue up, jelly roll fashion and make sure the edges and pinned underneath. With a strainer, sprinkle with powdered sugar on top. Serves 15.