This recipe is a very old family favorite that no one makes anymore. I found it in Gramma Bea's recipe box. Gramma tells me Gramma Nelson taught her how to make this. Over the years I have done a couple of different things with the meringue shell.
1Seperate the eggs. Keep the egg yolks in a seperate bowl. Beat the white of eggs until foamy add cream of tartar and beat until very stiff. Add 1 c. of sugar slowly and carefully. Pour into a pie pan lined with parchment paper. Bake at 250 for 90 min. Then turn oven off until cool. Then you shell should be light and dried.
Beat the egg yolks until light. Add lemon juice and a bit of rind if you like, 1/2 c. sugar. Cook in a double boiler until it thickens. Let cool. Whip the cream until stiff. Sweeten slightly and pile 1/2 over the cooled pie shell. Cool the yolk mixture and spread over the whipped cream and then spread the remaining cream over that. Refrigerate for 24 hours before cutting.
2Now for some optional ideas with the recipe. I have made a free standing shell by drawing a circle on a piece of parchment paper and spreading the meringue mixture inside that circle with a hollowed out center. I have also just dropped spoonfuls of meringue on parchement paper and made well in each big spoonful and served them as individual desserts. I also don't usually put the lemon mixture and the whipped cream on seperately. I just mix it all together and fill whatever shell I'm using with the lemony whipped cream.