Heavenly Pie Lemon Meringue Reversed

This my grandma used to make for my dad! Found the recipe once she passed away. It's yummmyyyyyyyyyyyyyyy!!!!!!!

Sift together 1 cup sugar and 1 / 4 teaspoon cream of tartar.

In a large grease-free mixing bowl beat the egg whites at a slow steady speed.

When they are foamy gradually add the cream of tartar and sugar mixture.

When the meringue begins to form soft peaks , increase to a moderate beating speed.

Beat another 5 minutes , until the meringue is thick , but still glossy , and forms peaks when the beaters are lifted.

Line a well greased 9 or 10 inch pie pan with meringue mixture to form a pie crust.

Bake for 1 hour at 225 degrees.

Stir in 1 / 2 cup sugar to egg yolks with lemon juice and zest , cook in double boiler until very thick about 8-10 minutes.

Cool.

Combine 1 / 2 whipped cream with lemon egg mixture and fill meringue shell , chill 24 hours.

Cover with remaining whipped cream.

Serve away !.

sugar, cream of tartar, egg whites, egg yolks, lemon juice, lemon zest, heavy cream