Beat the egg whites until they are foamy. Add the cream of tartar and blend together.
Add the sugar, and continue to beat until the mixture is stiff, and peaks form when you take out the whisk (or beater if you are using a mixer).
Now fold in the lemon juice and zest.
In a second bowl, beat the egg yolks until they are thick and lemon colored.
Slowly fold the yolks into the egg white mixture.
Beat the cream in a clean bowl until stiff peaks form.
Fold the whipped cream gently into the lemon/egg mixture.
Pour the mixture into the crust. Cover with plastic wrap and freeze overnight at least before serving.
Top with fresh berries, lemon zest curls, or coconut.