Yield: 1 pie
| Measure | Ingredient |
|---|---|
| 4 \N | Egg Whites |
| ¼ teaspoon | Cream of Tartar |
| 1 cup | Sugar |
| 4 \N | Egg yolks |
| ½ cup | Sugar |
| 3 tablespoons | Lemon Juice |
| \N \N | Grated rind of one lemon |
MERINGUE: Beat egg whites until foamy. Add Cream of Tartar then beat until the whites stand in peaks. Add sugar a little at a time, beating well after. Beat for a minute or two after adding all the sugar. Butter & flour pyrex pie plate. Spread the meringue in the plate. Bake 1 hr & 10-15 minutes in a 275 degree oven, then raise temp to 300 degrees and bake for additional 20 minutes.
FILLING: Beat egg yolks well. Add sugar, juice and rind. Cook in double boiler until thickened. Cool Whip ¾ cup of whipping cream and sweeten with 2 T powdered sugar.
Cover meringue with half of cream then lemon filling and then the rest of the cream. Leave in refrigerator overnight Submitted By BOB POLK On 08-01-95