4 egg whites
¼ teaspoon cream tartar
1 cup sugar
Beat egg whites till frothy, add cream tartar and sugar beating in gradually. Spread in greased pie plate dredged with cornstarch and bake slow oven about 1½ hours.
Filling
4 egg yolks
½ cup sugar
3 tablespoon lemon juice
Beat yolks well. Add sugar, lemon juice and rind. Cook over hot
water until thick. Serve with thin layer whipped cream.