Angel Pie

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 (350u00b0) for 15 minutes.

6. 6

   Turn down heat to 250u00b0 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.