4 egg whites
1 cup sugar
1 teaspoon lemon juice
4 egg yolks
1/2 cup sugar
1/4 cup lemon juice
1 cup whipping cream, whipped, OR 1 cup nondairy whipped topping
Preheat oven to 200°F.
Beat egg whites in large bowl until foamy. Gradually add 1 cup sugar, beating until mixture is very stiff and glossy; do NOT underbeat. Add lemon juice.
Spray 9″ pie plate with nonstick spray.
Place egg white mixture in pan, building up sides to form a shell.
Bake at 200°F. for 2 hours. Cool completely at room temperature.
Meanwhile, combine egg yolks, 1/2 cup sugar, and lemon juice in saucepan. Cook over low heat, stirring constantly with wire whisk, until thickened. Remove from heat and cool for 1 hour. Refrigerate until cold.
Beat cream in small bowl until stiff peaks form. Using same beaters, beat lemon filling until smooth. Fold cream (or nondairy topping) into lemon filling until blended, then pile into cooled meringue shell. Cover and chill for at least 2 hours before serving.