To prepare the shell, preheat oven to 450 degrees In small bowl, combine shell ingredients. Beat on high until stiff peaks. Spread on bottom and sides of 9-inch pie plate. Place in pre-heated oven. Turn off oven. Keep door closed for 8 hour minimum, but best if left overnight.To prepare the filling, beat egg yolks until thick and lemon colored and place in top of double boiler. Reserve a sprinkling of lemon peel for garnish, then gradually add remainder of peel, lemon juice, sugar and salt. Cook and stir over gently boiling water until thickened, but not so thick that it will be difficutl to spread. Remove from heat, cover with plastic wrap, and cool.

Whip cream and add just enough sugar to break the taste of whipped cream without sugar. (The shell is sweet so you won't want the cream too sweet.)

Spread half the whipped cream in bottom of pie shell. Top with cooled lemon filling. (Will seem like a thin layer, but is just enough to flavor well.) Cover with remaining whipped cream. Spread to cover edge. Garnish with lemon zest. Chill overnight.