Rose Merengue Pie

Prepare oven at 300 degrees Grease a pie pan, 9 inches Meringue: Sift sugar and cream of tartar. Beat egg whites until stiff, not too dry. Fill pie pan with mixture, spreading up sides of pan. Bake meringue shell for 1 hour, making sure it is slightly browned. Cool. Filling: While heating egg yolks on stove, slowly stir in sugar, lemon juice, salt and zest. Stir and cook until a little thickened, about 10 minutes. Cool. Whip 2C of whipping cream and add, folding carefully, into lemon mixture. Put into cooled meringue shell. Spread evenly and smoothly. Put in refrigerator overnight. Next day, beat the rest of the whipping cream with vanilla and powdered sugar. Top pie with whipped cream, sprinkle with sugared rose petals (these may be replace with berries).