Ingredients

Crust:
4 egg whites
1/4 teaspoons cream of tartar
1 cup sugar

Filling:
4 egg yolks
1/2 cup sugar
1/8 teaspoon salt
Juice of 1 1/2 lemons
1 tablespoon lemon rind, grated
1 cup light cream or non-dairy topping
Lemon zest for garnish
Preheat oven to 250 degrees.

Directions

Beat egg whites until foamy; add cream of tartar and continue beating until stiff. Gradually add sugar, beating constantly. Continue beating until mixture is stiff and glossy. Turn mixture into a well-greased 9-inch glass pie plate, pulling meringue to edge and denting in center for filling. Bake for 60 minutes. Turn oven off, leave door ajar and cool shell slowly.

In a small bowl beat egg yolks slightly and add sugar, salt, lemon juice and grated rind. Cook in double boiler for 8-10 minutes or until mixture thickens; cool. Beat cream until stiff and fold into lemon mixture. Turn into cooled shell and chill. Garnish with lemon zest before serving. Makes 6-8 servings.

Each serving, with whipping cream, contains 263 calories; 11 gm fat; 74 mg sodium; 140 mg cholesterol.