|Source||Pat Mallon (1973)|
|Prep time||25 hours|
|Cooking time||1 hour, 10 minutes|
|Total time||26 hours, 10 minutes|
Meringue: Beat 4 egg whites until frothy; add cream of tartar and beat until it stands in points. Add 1 cup sugar slowly and beat until glossy. Spread in well-greased 9-inch pie plate. Bake 20 minutes at 275° and 40 minutes at 300°. Cool.
Custard: Beat 4 egg yolks until thick. Beat in 1/2 cup sugar slowly. Add lemon juice and rind. Cook over hot water until thick. Cool. Whip 1 cup heavy cream until stiff and spread 1/2 of it over cooled meringue. Spread lemon custard on top of cream and top with remaining cream. Chill 24 hours before eating.