Instructions: Gradually add sugar, beating until stiff but not dry. Blend in 1 teaspoon lemon juice. Grease a 9-inch pie pan generously. Spoon meringue into pan and with a tablespoon push mixture up around edges to form a pie shell. Bake at 200 degrees for 2 hours. Cool. Filling: Beat the egg yolks with sugar, grated peel and juice of one lemon until light. Cook, stirring, in top of double boiler over boiling water until thickened.

Remove from heat and cool thoroughly. Fold in half the whipped cream.

Turn into baked meringue shell and refrigerate at least 2 hours to set. Fold powdered sugar into remaining whipped cream and spread over the chilled pie. 6 to 8 servings. Recipe from Los Angeles Times

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