Ingredients
4 egg whites
¼ teaspoon cream of tartar
1 cup sugar
Filling:
4 egg yolks
¼ cup sugar
Juice and rind of 1 lemon
Directions
Beat egg whites until frothy. Add cream of tartar and beat until stiff. Gradually add 1 cup sugar. Spread in buttered 9” pie pan. Bake at 300 25 minutes or till set.
Beat egg yolks until thick then add sugar and lemon rind and juice. Cook in double boiler til thickened (7-8 min). Remove from heat and cool.
Whip 1 cup whipping cream and blend ½ into cooled mixture and pour over meringue/ Then spread rest of the whipped cream over the filling. Refrigerate 4 hours or overnight.