4 eggs
1/4 tsp. cream of tartar
Pinch of salt
1 c. sugar

Beat egg whites until frothy. Add cream of tartar and beat until stiff. Add sugar, 1 tablespoon at a time. Beat until very stiff. Pour into pie pan and bake 1 hour and 20 minutes at 250 degrees.

Beat 4 egg yolks until lemon colored. Add 1/2 cup sugar and mix well. Add juice of 1 lemon, 2 tablespoons flour and 1/4 cup water. Cook over low heat until thick, stirring constantly. Cool.

Whip 1 cup cream; put half into lemon filling. Pour over cool crust and cover with rest of cream. Chill in refrigerator.