Heavenly Lemon Pie

1. 1

   Beat 4 egg whites until frothy; add 1 cup sugar, sifted with cream of tartar.

2. 2

   Whip until it holds a stiff, glossy peak. Spread the mixture in a well-greased 9-inch pie pan (spread it to the edges with a slight recession in the center) and bake one hour at 275u00b0.

3. 3

   Let cool.

4. 4

   Mix lemon juice, rind, 4 egg yolks (beaten) and 1/2 cup sugar.

5. 5

   Cook over hot water, stirring constantly, until real thick (8 to 10 minutes).

6. 6

   Cool.

7. 7

   Then fold in 1/2 pint whipped cream or 1 package beaten Dream Whip.

8. 8

   Put into baked shell, making sure all pockets are filled.

9. 9

   Whip up remaining cream or Dream Whip and put on top.

10. 10

    Refrigerate for 24 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.