Lemon Angel Pie

Directions

1. 1
   Make meringue by beating egg whites until they make stiff peaks.
2. 2
   Beat in sugar and cream of tartar.
3. 3
   Beat until it forms stiff shiny peaks.
4. 4
   Put meringue in a greased 9 inch pie plate. Bake 20 minutes at 250° and then an additional 40 minutes at 275°. Cool meringue crust.
5. 5
   It will fall.
6. 6
   Mix lemon pie filling as per package directions and allow to cool.
7. 7
   Whip the cream (do not sweeten) or the Dream Whip according to package directions. Place 1/2 of cream on top of crust.
8. 8
   Spread on filling.
9. 9
   Cover with remaining cream and make peaks.
10. 10
    Refrigerate 24 hours before serving.