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For Pie Shell:

1 tsp. vinegar or cream or
3 egg whites
1 c. sugar

Lemon Filling:
4 beaten egg yolks
1 c. sugar
1/3 c. lemon juice
1/2 tsp. salt
1 Tbsp. gelatin
1/2 c. cold water
1 tsp. grated lemon rind
4 egg whites, stiff
whipped cream

Add vinegar or cream of tartar to egg whites and beat
stiff. Gradually add 1 cup sugar. Spread evenly in large
10-inch buttered pie pan. Bake 1 hour at 275 degrees until delicately
brown. Then cook egg yolks, 1/2 cup sugar, lemon juice and
salt in double boiler to custard consistency. Stir constantly.
Add gelatin softened with water and lemon rind. Chill. When
it begins to thicken, fold in egg whites with 1/2 cup sugar.
Pour into meringue shell (baked) and chill 2 to 3 hours.
Spread with whipped cream.

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