1. Line the base of a 10" spring mold with wax paper( attached to base with butter). Let wax paper overhang by 1". Hold the mold under cold running water. Shake off excess water and place mold on a cooky sheet.

2.Beat the egg whites until very stiff. Add cream of tartar and then, tbsp. by tbsp. beat in the sugar.(this takes about 20 minutes)

3.Spread the egg whites in a 9" diam. circle on the mold. Have the sides higher than the center and smooth the sides to look like cake icing. Bake in a slow oven250F-275F for about one hour. Turn off heat, open door of oven slightly but leave meringue in the oven for another 30 minutes. Completely cool.Meanwhile make lemon filling.

4. Mix all filling ingredients in the top of a double boiler. Bring water in bottom half to a boil. On another burner bring the mixture up to warm constantly beating with an electric mixer. When warm place over the simmering water in the double boiler and continue beating for 6 to 8 minutes or until thick and creamy. Remove from heat, cool and chill.

*INGREDIENTS*

NOTE;

If meringue is made the day before, the solid egg yolks may be stored in a jar with water over them. Tightly cover jar.

*DIRECTIONS*

5. Two or three hours before serving, remove wax paper from the meringue and place meringue on a serving dish.Spread the lemon filling on top of the cake inside the rim of the meringue.( All meringues seem to crack on top). Let set.

6. Just before serving, whip the cream and add the sugar. Place the berries in the centre on top of the cake( about 6" to 7"diam.) Spoon the whipped cream all around the berries to the edge of the meringue. Serve immediately.