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PREPARATION:Beat egg whites and salt to stiff foam. Gradually beat in cream of tartar and 1 cup sugar; continue beating until stiff peaks form. Spread in greased 9-inch pie plate. Bake at 250° for 1 hour. Cool.
In top of double boiler over simmering water, cook egg yolks, 1/3 cup sugar, lemon juice, water, and lemon peel until thick, stirring constantly. Remove from heat; add butter and blend well. Cool filling. Whip cream until stiff peaks form; spread half of the cream in bottom of cooled meringue crust. Top cream with lemon filling then spread with remaining whipped cream. Chill thoroughly and serve.
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