Shell:
- 6 ea Egg whites; beaten frothy
- 1/4 ts Cream of tartar
- 1 1/4 c Sugar
- Filling:
- 6 ea Egg yolks; beaten thick
- 3/4 c Sugar
- 4 tb Lemon juice
- 3 ts Lemon rind; grated
- 1 c Cream; whipped stiff
Shell: Beat eggs, add cream tartar, gradually add sugar until stiff and glossy. Spread in well buttered 10-inch heavy pie plate. Bake 1
1/4 hours at 275 F. Cool well. Fill with: Filling: To beaten egg yolks add sugar, lemon juice and rind. Cook over hot water until
thick, stirring all the time. Put 1/2 c. whipped cream in merigue shell. Add rest of cream to custard and spread in shell. Chill in
refrigerator for 8 to 10 hours.