This recipe comes to us from Ellen Switkes.
Beat until stiff 4 egg whites and ¼ teaspoon cream of tartar.
Add gradually ¾ cup sugar and 1 teaspoon vanilla.
Spread on well greased 9 pie pan and bake 300 degrees for 1 hour. Cool.
Beat well 4 egg yolks. Add ½ cup sugar, ½ cup water, 2 tablespoons lemon juice, 2 teaspoons grated lemon rind. Cook over low heat until thick, cool in pan. Spread over crust. It doesnt make very much filling, so spread it thin.
Whipped Cream Topping:
Whip 1 plus ½ pint whipping cream, spread over filling, serve.
Store pie in refrigerator up to 24 hours.