9 x 13 loaf pan

Beat 3 egg whites until foamy. Add 1/4 teaspoon cream of tartar and beat until stiff. Add 1 cup of sugar slowly, a few drops of extract and a pinch of salt. Beat until thick and glossy. Spread on a well greased loaf pan. Bake at 300 degrees for 20 minutes at 275 degrees for 40 minutes.

Filling: Beat 4 egg yolks until thick and lemon colored. Add 1/2 cup sugar slowly, 3 tablespoon lemon juice, grated rind of one lemon and a few grains of salt. Cook until thick in a double boiler 10 minutes. Remove from fire. Beat two egg whites until stiff, then gradually beat in 1/3 cup sugar and fold this mixture into lemon filling. Whip 1/2 pint whipping cream and a little sugar. Spread on baked meringue. Then cover with lemon filling. Place cover over it and place in refrigerator for 24 hours. When ready to serve, cover with another layer of whipped sweetened cream. Serves about 12.