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4 egg whites
1/2 tsp. cream of tartar
1 c. sugar
4 egg yolks
1/2 c. sugar
3 Tbsp. lemon juice
2 tsp. grated lemon rind
1 c. whipping cream

Beat egg whites until frothy. Add cream of tartar and
beat until whites hold a peak. Add 1 cup sugar and beat until
whites are glazed. Pour into well greased pie pan. Bake in
slow oven at 250 degrees for 20 minutes. Increase temperature to 300 degrees
and bake 40 minutes. Beat egg yolks until lemon colored. Add
1/2 cup sugar, lemon juice and lemon rind. Cook in double
boiler, stirring constantly, until thick. When meringue crust
and filling have cooled, whip cream and spread 1/2 on meringue.
Pour lemon filling into shell and top with remainder of whipped
cream. Makes a 9-inch pie, place in refrigerator 12 hours
before serving.

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