| Crust |
| 4 Egg Whites |
| 1 Tsp. Cream of Tartar |
| 1/4 Tsp. Salt |
| 1 Cup Sugar |
| Filling |
| 4 Egg Yolks |
| 3 Tbsp Lemon Juice |
| 2 Tbsp Lemon Rind |
| 1 Tbsp Flour |
| 1/2 Cup Water |
| 1/2 Cup Sugar |
| 1 Cup Cream Whipped |
Meringue Shell
Beat whites until foamy. Sprinkle with cream of tartar and salt. Continue beating until whites form soft peaks. Add sugar 2 tablespoons at a time. Beat until smooth and glossy. Then beat until very stiff peaks form. Spread in greased pie pan with 1″ of whites in center. Bake at 275° for 50-60 minutes until pale brown. Let cool one hour.
Lemon Filling
Beat yolks until light. Add juice, rind. Mix sugar and flour together and stir in water. Add to yolk mixture and mix well. Cook in microwave stirring every minute. Cook until smooth and thick, about 5 minutes. Cool slightly and fold in whipped cream. Chill overnight and pour into meringue shell.