lemon zest, grated
Beat egg whites until foamy.
Add cream of tartar and continue beating.
Add sugar slowly and continue beating until still peaks.
Spread into a well-greased 9" pie pan.
Bake 20 minutes at 275°.
Increase the temperature to 300° for 40 minutes (total 60 minutes) until light golden color.
Beat yolks and sugar until thick and lemon color.
Add juice and rind slowly.
Cook in the top of a double boiler until thick - stir continuously (only about 5 minutes).
Cool. Then fold in the whipped heavy cream.
Put filling inside the meringue shell and refrigerate 24 hours.