1 1/2 cps granulated sugar
1/4 tsp cream of tartar
4 eggs, separated
3 tbsp lemon juice
1 tbsp lemon rind, finely grated
1 pint heavy cream
1 - Sift together 1 cp sugar and cream of tartar.
2 - Beat the egg whites until stiff but not dry, then gradually add the sugar mixture,
continuing to beat until thoroughly blended.
3 - Use to line bottom and sides of a 10" well-greased pie plate, hollowing out center and being careful
not to spread too close to rim.
4 - Bake in slow oven 275 degrees for 1 hour.
5 - Then cool.
6 - Beat the egg yolks slightly; then stir in remaining 1/2 cp sugar, lemon juice and lemon rind.
7 - Cook on top of double boiler over boiling water until very thick - about 8 to 10 minutes.
8 - Remove and cool.
9 - Whip the cream.
10 - Combine half of it with the lemon-egg mixture, and use to fill the meringue shell.
11 - Cover with the remaining whipped cream.
12 - Ch ill in refrigerator