Lemon Angel Pie

Directions

1. 1
   Beat 4 egg whites until frothy.
2. 2
   Add cream of tartar beat until it will hold a point.
3. 3
   Gradually add sugar beat until stiff and glossy.
4. 4
   Spread into greased pie pan.{putting more toward the sides of the pan than the bottom}.
5. 5
   Bake @ 300 for 1 hour.
6. 6
   Filling:
7. 7
   Beat 4 egg yolks.
8. 8
   add 1/2 C sugar,lemon juice,water and lemon rind.
9. 9
   Cook in double boiler until thick {like a cake mix}stirring often.
10. 10
    Cool.
11. 11
    Spread 1 C whipping cream in cooled pie shell, then spread the lemon filling and top with remaining whipping cream.{when spreading try and not crush the merangue as it is very light and airy}.
12. 12
    Refrigerate for several hours or over night.