Lemon Meringue Dessert

6 egg whites

1/4 tsp cream of tartar

1 1/2 cup sugar

Beat egg whites until frothy then add cream of tartar and gradually beat in sugar while beating. Beat until stiff. Pour into a buttered 9x13 glass pan.

Bake 275 degrees for 20 minutes then 300 degrees for 40 minutes.

Let cool then gently push down edges.

Filling:

6 egg yolks

1 1/4 cup sugar

1/2 tsp lemon extract

7 1/2 Tbs. lemon juice

Cook over medium heat, stirring constantly until it thickens.

Beat 1 pint whipping cream then add 2 tsp sugar.

Spread 1/2 of the cream over the meringue, then pour lemon mixture over cream.

Finish with the remaining cream.

Refrigerate overnight.

Serves 12-15