1/2 c. strained lemon juice
1 tbsp. grated lemon rind
3 lg. egg yolks
1 c. granulated sugar
1 tbsp. grated lemon rind
3 lg. egg whites
Pinch of cream of tartar
1 c. well chilled heavy cream (Cool Whip may be used)
3 tbsp. powdered sugar
Slivered lemon peel

In a small stainless steel or enameled saucepan combine the lemon juice, lemon rind, egg yolks and 1/2 cup sugar; beat until well combined. Cook over moderate heat, stirring constantly until thickened. Do not let it boil. Transfer to large bowl and cool.

In a bowl beat egg whites with cream of tartar, and pinch of salt until it holds peaks. Add remaining 1/2 cup sugar, 1 tablespoon at a time. Fold mixture into lemon mixture.

In a chilled bowl beat cream until it holds peaks. Beat in powdered sugar. Fold into first mixture.

Divide among 8 parfait glasses and chill in freezing compartment for 2 hours. Garnish with slivered lemon rind. Serves 8.

(If Cool Whip is used, directions for whipping cream will be eliminated.)