1/4 cup white sugar
1 egg yolks, beaten
1 tablespoon lemon juice
1 tablespoon lemon zest
1/4 teaspoon ground nutmeg
1 (16 ounce) can whole egg whites
In a small bowl whisk lemon juice and lemon zest into egg yolks until well blended. Stir egg yolks into lemon juice mixture and stir until well blended. Transfer egg yolk mixture into prepared pan. Sprinkle whipped cream over pie.
Beat egg yolks until light and fluffy. Mix lemon juice with lemon zest and lemon zest with nutmeg. Heat lemon juice mixture in microwave or in small saucepan on low heat, stirring constantly, until mixture is thickened.
Gently fold lemon mixture into lemon mixture. Pour mixture into pie. Chill overnight.