Lemon Angel Pie
Ingredients:
Beat egg whites with cream of tartar in medium bowl till foamy. Beat in sugar gradually until stiff and glossy. Spread in a lightly greased 9" pie plate. Bake at 275? for 1 hour. Let stand in oven for 5 hours.
Beat egg yolks in top of double boiler till thick and lemon colored. Beat in sugar. Add juice and rind and continue cooking and stirring until thick, 6-8 minutes. Cool. Spread 1/2 whipped cream over meringue, top with filling, then remaining cream. Refrigerate overnight.
Beat egg whites with cream of tartar in medium bowl till foamy. Beat in sugar gradually until stiff and glossy. Spread in a lightly greased 9" pie plate. Bake at 275? for 1 hour. Let stand in oven for 5 hours.
Beat egg yolks in top of double boiler till thick and lemon colored. Beat in sugar. Add juice and rind and continue cooking and stirring until thick, 6-8 minutes. Cool. Spread 1/2 whipped cream over meringue, top with filling, then remaining cream. Refrigerate overnight.
Directions:
3 egg whites
1/2 t. cream of tartar
1 cup sugar
4 egg yolks
1/2 cup sugar
4 T. lemon juice
1 T. grated lemon rind
1 cup whipping, whipped