1 1/4 c. sugar (separated)
1/4 tsp. cream of tartar
4 eggs, separated
3 tbsp. lemon juice
1 tbsp. lemon rind, finely grated
1 pt. heavy cream (Cool Whip may be substituted using about 1/2 c. in lemon-egg mixture)

Sugar separated into 3/4 cup and 1/2 cup. Sift together 3/4 cup sugar and cream of tartar. Separate eggs and beat whites until stiff, but not dry. Gradually add sugar mixture and continue beating until thoroughly blended.

Use this meringue mixture to line bottom and sides of a well-greased 9 inch pie plate. Hollow out center being careful not to spread too closely to rim. Bake at 275 degrees for 1 hour. Cool. Beat egg yolks slightly in top of double boiler, then stir in 1/2 cup sugar, lemon juice and lemon rind. Cook 8-10 minutes.

Remove from heat and cool. Whip cream. Combine half of it (or 1/2 cup Cool Whip) with lemon-egg mixture and use to fill meringue shell. Cover with remaining whipped cream. Cover with plastic wrap and refrigerate approximately 24 hours.