|Eggs||4 , separated|
|Cream of tartar||1⁄4 Teaspoon|
|Sugar||1 1⁄2 Cup (24 tbs) (Divided)|
|Lemon juice||3 Tablespoon|
|Grated lemon rind||1 Tablespoon|
|Heavy cream||1 Pint|
Beat egg whites and cream of tartar until stiff.
Add 1 cup of the sugar, 1 tablespoon at a time, beating well after each addition.
Continue beating until stiff and glossy.
Line bottom and sides of a 9-inch pie plate with this mixture.
Bake in a low oven (275° F) about 1 hour or until lightly browned.
Beat egg yolks slightly.
Stir in remaining sugar, lemon juice, lemon rind and salt.
Cook in top of double boiler, over boiling water, until very thick.
Remove from heat and cool.
Whip 1 cup of the cream until stiff.
Fold into cooked egg mixture.
Fill meringue shell.
Chill in refrigerator 24 hours before serving.
Just before serving top with 1 cup cream, whipped.
Makes one 9-inch pie.