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For the crust:
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1. Preheat oven to 275 F. In a large bowl beat egg whites till frothy.
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2. Add cream of tartar and beat till stiff peaks form.
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3. Gradually add 1 cup of sugar.
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4. Continue beating, taking your time, until stiff peaks form.
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5. Carefully spread it into a lightly greased 13 x 9 glass baking pan.
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6. Bake at 275 F for 1 hour.
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7. Remove from the oven and allow it to cool completely.
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For the pudding:
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1. Put some water in the bottom of your double boiler and bring it to a simmer then turn the heat to medium-low. In the top of the double boiler, beat yolks until they reach a nice lemon color.
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2. Place the bowl of eggs over the double boiler pan and add 1/2 cup sugar, lemon rind and lemon juice.
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3. Slow add 1/2 pint of whipping/heavy cream.
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4. Cook in the pan until it forms a pudding consistency as you keep stirring with a spatula. Cook at medium low heat and make sure it doesn't burn.
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5. Once it's nice and thick remove the bowl from the heat and allow the mixture to cool completely.
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For the whipped cream:
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1. Beat 1/2 pint of whipping/heavy cream till you reach a soft peak stage.
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For the assembly:
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1. Over the completely cool meringue layer, carefully spread about 1/3 of whipping cream.
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2. Carefully spread all of the cooled pudding mixture over the whipped cream layer.
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3. Spread remaining whipped cream over the top.
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4. Cover and refrigerate overnight.
