Heavenly Lemon Pie

Directions

1. 1
   Beat 4 egg whites until frothy; add 1 cup sugar, sifted with cream of tartar.
2. 2
   Whip until it holds a stiff, glossy peak. Spread the mixture in a well-greased 9-inch pie pan (spread it to the edges with a slight recession in the center) and bake one hour at 275°.
3. 3
   Let cool.
4. 4
   Mix lemon juice, rind, 4 egg yolks (beaten) and 1/2 cup sugar.
5. 5
   Cook over hot water, stirring constantly, until real thick (8 to 10 minutes).
6. 6
   Cool.
7. 7
   Then fold in 1/2 pint whipped cream or 1 package beaten Dream Whip.
8. 8
   Put into baked shell, making sure all pockets are filled.
9. 9
   Whip up remaining cream or Dream Whip and put on top.
10. 10
    Refrigerate for 24 hours.