|Granulated sugar||1 1⁄2 Cup (24 tbs)|
|Cream of tartar||1⁄4 Teaspoon|
|Eggs||4 , separated|
|Lemon juice||3 Tablespoon|
|Lemon rind||1 Tablespoon, finely grated|
|Light cream/Heavy cream||1 Pint|
Sift together 1 c of the sugar and the cream of tartar.
Beat the egg whites until stiff but not dry; then gradually add the sugar mixture, continuing to beat until thoroughly blended.
Use this meringue to line bottom and sides of a 9" or 10" well-greased pie plate, hollowing out the center and being careful not to spread the meringue too close to the rim.
Bake in a slow oven of 275º F for 1 hr.
Beat the egg yolks slighty; then stir in remaining 1/2 c sugar, the lemon juice, lemon rind, and salt.
Cook in top of double boiler over boiling water until very thick—about 8-10 min.
Remove, and cool.
Whip the cream.
If light cream is used, whip as in Whipped Light Cream, Method II.
Combine half of it with the lemon-egg mixture, and use to fill the meringue shell.
Cover with remaining whipped cream.
Chill in refrigerator about 24 hrs.