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4 egg whites
1/4 tsp. cream of tartar
1 c. sugar

4 egg yolks
1 lemon (juice and rind)
1/3 c. sugar
1/4 c. water
1/2 pt. whipping cream

Beat egg whites until foamy. Add cream of tartar. Beat
until stiff, gradually adding sugar as you beat. Put into well
greased 10-inch tin. Bake 20 minutes at 250 degrees and then 40
minutes at 270 degrees. Beat yolks until foamy. Add remaining
ingredients. Cook in double boiler until thick. Cool. Beat
whipping cream and add half to filling. Use remaining cream to
cover as meringue. Place in refrigerator overnight.

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