Ingredients
4 eggs, separated
1/4 tsp cream of tartar
1 1/2 C sugar
3 Tbsp lemon juice
2 tsp grated lemon rind
1 C heavy cream
Preparation
Heat oven to 275º. With electric mixer at high speed or hand beater, beat 4 egg whites until frothy. Then add cream of tartar and beat until eggs are peaky. Then add 1 C sugar continuing to beat until stiff. Spread meringue into greased 9" pie plate, hollowing center until 1/4" thick and keeping meringue off edge of pie plate. Bake at 275º for 1 hour, then at 300º for 20 minutes or until lightly browned and crisp to touch.
Filling: In double boiler, beat until well blended the 4 egg yolks, 1/2 C sugar, 3 Tbsp lemon juice and 2 tsp grated lemon rind, cooking over hot water until thick. Remove double boiler from heat, cover and let mixture cool. Then whip 1 C heavy cream and spread half inside cooled meringue. Stir filling and spoon into shell. Top with the rest of cream and chill 12 to 24 hours.
