Base:                                        Topping:
6 egg whites                           1 cup fresh lemon juice
1 Tbs white wine vinegar       2 tablespoons grated lemon rind
2 cups sugar                          2 cans condensed milk
1 cup chopped pecans           1 Cool Whip

Beat egg whites until foamy. Add white wine vinegar. Beat until soft peaks form. Add sugar gradually
and beat 10 minutes. Fold in nuts.
Spread in lightly buttered 9×13 pan. Bake 300 1 hour.
NOTE: Cake will crack. Flatten bottom with fingertips after it has cooled .
TOPPING:
mix condensed milk, jiuce and rind. Spread on top of cooled meringue. Top with Cool Whip.
Store in fridge.