Recipes

Crust:
4 egg whites
1 cup sugar (white)
1/2 t. cream of tartar
Filling:
4 egg yolks
1/2 cup white sugar
3 T. lemon juice
2 t. grated lemon rind
1 cup heavy cream (whipped)

Beat whites until foamy. Add cream of tartar and continue beating until meringue starts to hold shape. Add sugar gradually, beating until stiff.
Spread in lightly buttered 9 inch pie pan, making slight impression in center. Meringue should cover sides of pan as well as the bottom. Bake at 300° for 50 minutes. Cool.
In top of double broiler, beat yolks until thick and lemon colored. Beat in sugar, lemon juice and rind. Cook over boiling water about 10 minutes or until thick. Cool. Then fold into whipped cream. Pour into cooled meringue shell. Garnish if desired with toasted coconut or springs of mint leaves. Chill 24 hours. Serve.