Beat egg whites & cr. of tartar until fairly stiff.
Add sugar,1 T. at a time, while mixing until stiff peaks form.
Spread in 9" buttered pie plate.
Preheat oven to 300º
Reduce to 275º when shell goes in & bake for 1 hr.
Beat egg yolks until slightly thickened.
Gradually add sugar & beat until thick.
Add lemon juice, rind, cornstarch, & salt.
Beat until smooth.
Cook in double boiler over hot, not boiling, water until thick-- whisking frequently.
Beat Cream and fold into lemon mixture.
Spread lemon filling in meringue shell.
Top with whipped cream topping. Cover & Refrigerate 24 hours before serving.
Beat cream until it begins to thicken.
Add powdered sugar and continue beating until it thickens to desired consistency. Do not overbeat.