4 egg yolks
1/2 c. sugar
4 tbsp. lemon juice
2 tbsp. grated lemon rind
1 c. whipping cream

Beat yolks until thick and lemon colored. Gradually beat in sugar and lemon juice and rind. Cook over hot water, stirring constantly, until thick. Cool. Beat whipping cream until stiff. Spread 1/2 on meringue crust; spoon lemon filling over this, then spread the rest of the cream on top. Chill before serving.