4 egg whites
1/4 tsp. cream of tartar
1 c. sugar

FILLING:

4 egg yolks, well beaten
1/2 c. sugar
3 tbsp. lemon juice
Lemon rind, grated from 1 lemon
1 c. whipping cream
1 tbsp. powdered sugar

Beat egg whites until frothy. Add cream of tartar and beat. Gradually add sugar, beating until stiff and glossy. Spread on a well-greased pie pan. Bake for 1 hour at 275 degrees for first 20 minutes; 300 degrees for next 40 minutes. Cool in oven.

Cook egg yolks, sugar, lemon juice and rind, stirring constantly until thick. When crust and filling are cool, whip the cream, sweetening it with powdered sugar. Spread 1/2 of whipped cream on crust, then lemon filling and top with remaining whipped cream. Refrigerate. can make 12 to 24 hours in advance. Serves 5 to 8.