Upside Down Lemon Pie

I have been making this since I was a teenager.  It takes time but looks spectacular and is a wonderful summer dessert.  Anyone who loves lemon meringue pie will love this.

Upside Down Lemon Pie
Pie Shell:
Beat 3 egg whites until foamy. Add 1/8 teaspoon cream of tartar and beat until soft peaks form.  Gradually add 1/2 cup sugar and beat until stiff peaks form.  Spray a deep dish pie pan and cover the bottom and sides with the egg whites - leaving a place for filling in the middle.  Bake at 300 degrees for 55 minutes.

Filling:
3 egg yolks, beaten slightly
1 lemon - juice and grate the rind
1/3 cup sugar
Cook on top of a double boiler until thick.  Cool completely.  Whip 1 cup of cream until very stiff.  Gently fold into the lemon mixture.  Chill.  When the shell is completely cooled, fill with lemon filling.  Place in refrigerator as long as over night.  Serve.  This is light and refreshing and elegant.

Note: If you don't mind the crust being a little soft - refrigerate overnight.  if you want it to be a crispier crust then fill and serve immediately.