3 tbl. water
½ tsp. cream of tartar
1 cup sugar
¼ cup sugar
½ pint whipping cream
Separate eggs. Beat whites until frothy, add tartar. When peaky stage is reached, add one cup of sugar, a tablespoon at a time. Spread in greased 16” x 8” pyrex pan. Bake at 250 for one hour.
In double boiler, beat yolks with ¼ cup sugar, 3 tbl. water, juice and rind from one lemon. Stir until thick. Or, you can mix these ingredients in a bowl and microwave on high, one minute at a time. Whisk the mixture at the end of each minute. In my microwave, it took three minutes to make the mixture thick. Please note: This will taste quite tart. Don't be nervous. The tartness plays off the sweetness of the meringue and the richness of the unsweetened whipped cream in the assembled dessert.
While the lemon mixture is cooling, beat the cream. Spread less than half the cream on the cooled meringue, spread all of lemon mixture, then top with remaining whipped cream.
Chill overnight before serving.