Instructions: 1. In a small heavy saucepan, combine the lemon juice, grated lemon rind, the egg yolks and 1/2 cup of the granulated sugar. Beat the mixture until it is well combined. Cook over moderate heat, stirring constantly, until it thickens. Do not let the mixture boil. Transfer the mixture to a large bowl and let cool.

2. In a bowl, beat the egg whites with the cream of tartar and a pinch of salt until they hold soft peaks. Add the remaining 1/2 cup of granulated sugar, 1 tablespoon at a time, beating. Beat the meringue until it holds stiff peaks.

3. Fold the meringue into the lemon mixture.

4. In a chilled bowl, beat the heavy cream until it holds soft peaks.

Beat in the confectioners sugar and bet the mixture until it holds stiff peaks.

5. Fold the whipped cream into the lemon/meringue mixture.

6. Divide the mixture among 8 ounce parfait glasses. Chill the glasses in the freezer for 2 hours.

7. Garnish the deserts with the slivered lemon rind and serve.

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