CRUST:

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

Beat egg whites and cream of tartar together until stiff. Fold sugar in gradually. Spread on well-buttered 9-inch Pyrex pie pan. Cook at 275 degrees for 1 1/4 to 1 1/2 hours. Cool.

FILLING:

4 egg yolks
1/4 c. water
3 tbsp. lemon juice
1/2 c. sugar
1 1/2 c. heavy cream, whipped

Beat yolks well and add all except cream. Cook in top of double boiler until thick; cool. Add whipped cream. Put in shell and refrigerate overnight or several hours. Serves 8.