Heavenly Pie

1 ½ cups granulated sugar
¼ teasp. cream of tartar
4 eggs separated
3 tablesp. Lemon juice
1 “ lemon rind, finely grated
⅛ teasp. Salt
1 pt. heavy cream whipped

Sift together 1 cup of the sugar and cream of tartar. Beat egg whites until stiff but not dry; then gradually add sugar mixture, continuing to beat until thoroughly blended. Use this meringue to line bottom and sides of well-greased 9” or 10” pie plate, hollowing out most of the center and being careful not to spread the meringue too close to the rim. Bake in slow oven of 275° F. 1 hr. Cool. Beat egg yolks slightly, then stir in remaining ½ cup sugar, the lemon juice, lemon rind, and salt. Cook in top of double boiler over boiling water until very thick – about 5 to 10 min. Remove and cool. Whip the cream, and combine half of it with the lemon-egg mixture and use to fill meringue shell. Cover with remaining whipped cream. Chill in refrigerator about 24 hrs before you serve it.

Good Housekeeping
Dec. 1945, p. 92