| 1 | Meringue: beat egg whites until foamy. |
| 2 | Add cream of tartar then beat until the whites stand in peaks. |
| 3 | Add sugar a little at a time, beating well after. |
| 4 | Beat for a minute or two after adding all the sugar. |
| 5 | Butter & flour pyrex pie plate. |
| 6 | Spread the meringue in the plate. |
| 7 | Bake 1 hr & 10-15 minutes in a 275 degree oven, then raise temp to 300 degrees and bake for additional 20 minutes. |
| 8 | Filling: beat egg yolks well. |
| 9 | Add sugar, juice and rind. |
| 10 | Cook in double boiler until thickened. |
| 11 | Cool. |
| 12 | Whip ?cup of whipping cream and sweeten with 2 t powdered sugar. |
| 13 | Cover meringue with half of cream then lemon filling and then the rest of the cream. |
| 14 | Leave in refrigerator overnight |
