Lemon Icebox Tart

Ingredients:

Meringue shell:
4 eggs whites
1/4 teaspoon cream of tartar
1/8 teaspoon salt
3/4 cups sugar
1/2 teaspoon vanilla

Custard:
4 egg yolks
1 cup sugar
2 teaspoons grated lemon peel
1/2 cup lemon juice

Cream spread:
1½ cups heavy cream
1/2 cup powdered sugar

Beat egg whites with cream of tartar and salt till soft peaks form.
Beat in gradually 3/4 cup sugar till stiff but not dry. Stir in vanilla.
Spread over bottom and sides of greased 9-inch pie pan.
Bake at 275º for 1 hour. Let stand in oven till cooled.

Combine yolks, peel, juice and rest of sugar.
Cook over simmering water, stirring constantly, till thickened. Let stand.

Beat cream and powdered sugar till stiff.
Spread half on meringue shell, then spoon in custard and spread remaining cream over.
Refrigerate at least 3 hours.