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 3/4 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.

Digest #157