Angel Pie

Directions

1. 1
   Beat egg whites until frothy; add vanilla and cream of tartar, beating slightly.
2. 2
   Gradually add 1 cup sugar, beating well after each addition; continue beating until stiff and glossy.
3. 3
   Do not underbeat.
4. 4
   Spoon meringue into well-greased 9-inch pie plate. Use a spoon to shape meringue into pie shell, swirling sides high. Bake at 275° for 10 minutes; reduce heat to 250° and bake an additional 30 to 35 minutes or until meringue is lightly browned. Beat egg yolks until thick and lemon colored.
5. 5
   Gradually beat in 1/4 to 1/2 cup sugar, lemon juice and lemon rind.
6. 6
   Cook in top of double boiler, stirring constantly until smooth and thickened. Cool slightly.
7. 7
   Combine whipping cream and 2 tablespoons sugar; beat until light and fluffy.
8. 8
   Spoon half into meringue shell. Spread with lemon filling and top with remaining whipped cream. Cover and refrigerate at least 24 hours.
9. 9
   (A heavenly dessert.)