Lemon Angel Pie

Directions

1. 1
   Separate eggs.
2. 2
   Beat whites until foamy, add cream of tartar and beat until they start to stiffen.
3. 3
   Add 1 cup sugar gradually and continue beating until meringue is glossy and stiff enough to hold its shape.
4. 4
   Spread on lightly buttered 9-inch pie plate.
5. 5
   Make outside rim higher than middle.
6. 6
   Bake at 300° for 40 minutes. While meringue crust is cooling, beat egg yolks until thick and lemon colored.
7. 7
   Beat in 1/2 cup sugar, lemon juice and rind.
8. 8
   Cook in a double boiler about 15 to 20 minutes until thick.
9. 9
   Cool.
10. 10
    Whip 1 cup heavy cream.
11. 11
    Fold into lemon mixture blending thoroughly. Fill center of meringue crust with this mixture and chill 8 to 16 hours.
12. 12
    When ready to serve, cover top with remaining cup of cream whipped with 1 tablespoon of sugar.