1 1/2 c. plus 2 tbsp. sugar
1/4 tsp. cream of tartar
4 eggs, separated
Butter for the pie pan
1 tbsp. grated lemon rind
3 tbsp. lemon juice
2 c. heavy cream

Sift together 1 cup of the sugar and the cream of tartar. Beat egg whites until stiff. Slowly fold in sugar mixture and beat until well blended. Butter the bottom and sides of a 9-inch pie plate. Scrape the meringue mixture into the pie plate, building it up around the edges to fashion a shell. Place in a preheated 275 degree oven and bake 1 hour. Remove and place on rack to cool.

Beat egg yolks until light and lemon colored. Add 1/2 cup of the sugar. Add lemon rind and lemon juice and beat to blend. Cook in the top of a double boiler until thickened, stirring constantly. Remove from heat and let cool.

Whip half of the cream until stiff and fold into the lemon filling. Pour this into the meringue shell. Chill until the filling is set.

Whip the remaining cream with the remaining 2 tablespoons of sugar and spoon on top of the filling. Chill, uncovered for 24 hours.