Ingredients
4 egg whites
¾ cup sugar
¼ tsp cream of tartar
¼ tsp salt
Filling:
4 egg yolks
1 Tbls grated lemon peel
3 Tbls lemon juice
½ cup sugar
Dash salt
1 cup whipping cream
Directions
Preheat oven to 450. Beat in small mixer bowl 15 minutes. Spread on bottom and side of 9” pie plate. Place in pre-heated oven, turn off heat. Leave in oven 5 hours or overnight (DON’T PEEK)
In double boiler beat yolks till lemon color and thick. Gradually beat in peel, juice, sugar and salt. Cook and stir over gently boiling water till thickened, 7-8 min. Remove from heat, cover and cool. Whip cream. Spread ½ in baked shell. Top with cooled lemon filling, then other ½ of cream. Spread to cover edges. Chill 4 hours or overnight.