Angel Pie

Directions

1. 1
   Beat egg whites until quite stiff.
2. 2
   Add cream of tartar and beat until stiff.
3. 3
   Fold in 1 cup sugar and pour into greased 10-inch pie pan.
4. 4
   Spread over and up the sides of pan.
5. 5
   Bake in moderate oven (350°) for 15 minutes.
6. 6
   Turn down heat to 250° for 45 minutes.
7. 7
   While the meringue is baking, stir up egg yolks and add juice and rind of lemon and the remaining sugar.
8. 8
   Cook in double boiler until thick.
9. 9
   Cool.
10. 10
    Whip cream and spread 1/2 of it on cooled meringue shell.
11. 11
    Spread lemon filling over this and top with remaining whipped cream.
12. 12
    Refrigerate 3 or 4 hours before serving.