Ingredients
4 egg whites
1/4 tsp. cream of tartar
1 cup sugar
4 egg yolks
1/2 cup sugar
2 tbsp. grated lemon rind
1/4 cup lemon juice
1 cup heavy cream, whipped

Directions
Preheat oven to 275 degrees. Grease a 9 inch pie plate well.

Beat egg whites and cream of tartar until frothy. Beat in 1 cup of sugar a little at a time, beating well after each addition. Continue beating until very stiff and glossy. Spread on bottom and sides of prepared pie plate. Shape with back of a spoon so that the bottom is 1/4 inch thick and the sides are 1 inch thick.

Bake 60 minutes. Turn off oven. Leave meringue shell in oven until cool.

Beat egg yolks in top of a double boiler until thick and lemon colored. Beat in 1/2 cup sugar gradually. Blend in lemon rind and juice. Cook over hot water, stirring constantly, 5 to 8 minutes or until thick. Cool.

Turn into cool meringue shell. Chill at least 12 hours. Top with whipped cream before serving. Serves 6 to 8.