MERINGUE CRUST:

Beat 4 egg whites and 1/8 teaspoon of salt until stiff enough to hold shape. Add gradually 1 cup Crystal sugar, two tablespoons at a time, beat at low speed for 2 minutes after each addition, for 15 minutes total beating. Add 1 teaspoon vanilla and 1 teaspoon vinegar (or 1/4 teaspoon cream of tartar). Beat at high speed for 5 to 10 minutes longer. Spread on bottom and sides (to rim) of well-greased 9 or 10 inch pie plate; shape hollow in center. Bake at 275 degrees about 1 hour, until delicate, light brown and crisp to touch. (Crust will crack and fall in center as it cools.)

LEMON FILLING:

Beat 4 egg yolks slightly in top of double boiler. Stir in:

1/2 c. Crystal sugar
1 tbsp. grated lemon rind
1/4 c. lemon juice
1/8 tsp. salt

Cook over boiling water, stirring, 8 to 10 minutes until thick. Cool covered. Whip 1 cup cream; fold into cooled lemon mixture. Fill Meringue Crust. Refrigerate 12 to 24 hours. Serve topped with additional whipped cream. If desired, garnish with strawberries, peach slices or coconut.