4 egg whites
1 c. sugar

Beat whites until stiff. Add sugar slowly. Beat 10 minutes. Put in buttered 9 inch pie tin. Bake 1 hour at 325 degrees.

FILLING:

4 egg yolks
1/2 c. sugar
Juice & grated rind of 1 lemon

Beat yolks until light. Add sugar and lemon rind and juice. Cook until thick, stirring constantly. Cool. Whip a pint of cream, add 1/3 cup sugar. When meringue shell is cool, spread with lemon filling. Cover with whipped cream and refrigerate. Let stand 12 hours before serving.