Beat 1 cup sugar gradually into stiffly beaten egg whites. Beat in 1 teaspoons lemon juice and gradually beat in another cup of sugar. Beat until stiff. Bake in 2 paper-lined 9-inch layer pans, or bake in large heart-shaped pan, in slow oven (275 F.) about 1 hour for the layers, and about 1 hours for the heart-shaped. Beat the egg yolks until very thick and beat in gradually 1 cup sugar. Fold in the cup lemon juice and lemon rind. Stir over hot water about 8 minutes, until filling thickens, then cool. Spread cooled meringue shell, or each layer, with the whipped cream and then with the lemon custard. Top with remaining whipped cream (if layers are used, put them together before topping) and chill in refrigerator about 12 hours before serving. Yield: 12 servings.