1 cup sugar
¼ tsp. cream of tartar
4 eggs, separated (both yolks and whites are used)
Sift the first two ingredients together. Beat the egg whites until stiff but not dry. Gradually add sugar mixture, beating until thoroughly blended. Use this meringue to line the bottom and sides of a well-greased 9” or 10” pie pan. Bake in a slow oven (275 degrees) for one hour. Cool.
½ cup sugar
3 Tbl lemon juice
1 Tbl lemon zest
pinch of salt
1 pint or ½ pint cream (Nana wasn’t sure which)
Beat the egg yolks slightly, then stir in sugar, lemon juice, zest and salt. Cook in top of double broiler over boiling water until mixture is very thick (eight to 10 minutes). Cool. Whip cream and add half to lemon/egg mixture and use this to fill the pie shell. Cover with remaining whipped cream. Let stand 24 hours in refrigerator before serving.