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.
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.