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5 egg whites
1/2 tsp. cream of tartar
1 c. plus 1 Tbsp. sugar

5 egg yolks, beaten
1/2 c. sugar
2 tsp. lemon rind
4 Tbsp. lemon juice

Crust: Beat whites until frothy; add cream of tartar
and beat until it holds peaks. Gradually add sugar and beat
until stiff and glossy. Bake in 9-inch glass dish (pile high on
sides, low in middle) at 275 degrees for 1 hour. Test like a cake.
Filling: Beat egg yolk until thick and lemon colored.
Gradually add sugar and lemon rind and lemon juice. Cook in
double boiler until thick. Cool. Whip 2 cups whip cream until
holds soft peaks. Fold into lemon mix and add to cooled crust.

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