Lemon Cream Meringue

Directions

1. 1
   Beat egg whites (at room temperature) and cream of tartar in a medium mixing bowl until foamy. Gradually add 1 cup sugar, 2 tablespoons at a time, beating until stiff peaks form and sugar dissolves. (Do not under beat mixture.)
2. 2
   Spread meringue mixture into a lightly buttered 9 - inch pie plate, covering bottom and sides. Bake at 300° for 40 minutes. Remove from oven, and cool away from drafts.
3. 3
   Place egg yolks in top of a double boiler; beat until thick and lemon colored. Stir in 1/2 cup sugar, lemon rind, and juice. Cook over boiling water, stirring constantly, 10 minutes or until very thick and smooth. Remove mixture from heat, and let cool completely.
4. 4
   Beat 1 cup whipping cream until soft peaks form; fold into lemon mixture. Spoon mixture into cooled meringue shell. Chill overnight.
5. 5
   Beat remaining whipping cream until foamy; gradually add 1 tablespoon sugar, beating until soft peaks form. Spread evenly over lemon mixture. Slice into wedges, and serve on individual dessert plates.