4 egg whites
1/4 tsp. cream of tartar
1 c. sugar
4 egg yolks
1/2 c. sugar
3 tbsp. lemon juice and grated rind
1 c. whipped cream

Beat egg whites until frothy. Add cream of tartar. Beat until stiff, gradually beating in sugar. Spread in a greased 9 inch pie plate. Bake 1 hour at 250-275 degrees.

Beat egg yolks until thick. Gradually beat in 1/2 cup sugar. Add lemon juice and grated rind. Cook in a double boiler until thick. Cool and then spread lemon mixture on meringue. Cover with whipped cream. Keep in refrigerator until ready to serve.