CRUST:
OVEN: 300o
BEAT EGG WHITES UNTIL FROTHY, SPRINKLE IN CREAM OF TARTAR AND
SALT.
BEAT UNTIL STIFF.
BEAT IN SUGAR, 2 T. AT A TIME.
WHEN ALL SUGAR IS IN, BEAT UNTIL EGG WHITES STAND UP IN STIFF
PEAKS.
WI TH THE BACK OF A TABLESPOON, SPREAD MERINGUE IN A LARGE, WELL-GREASED
(YES, WELL GREASED) PIE PAN.
PUSH IT HIGH ON THE SIDES SO IT RESEMBLES A PIE CRUST. DO THIS
QUICKLY WITHOUT STIRRING UP GREASE.
BAKE FOR 40 MINUTES.
COOL ON A RACK.
FILLING:
BEAT EGG YOLKS AND SUGAR IN TOP OF DOUBLE BOILER UNTIL LIGHT.
STIR IN LEMON PEEL AND JUICE AND COOK OVER (NOT IN) HOT WATER
UNTIL THICK, STIRRING CONSTANTLY.
CHILL.
WHIP CREAM AND FOLD INTO CHILLED LEMON MIXTURE. FILL MERINGUE
SHELL.
CHILL FOR SEVERAL HOURS BEFORE SERVING.
