Lemon Angel Pie

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 250u00b0 and then an additional 40 minutes at 275u00b0. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.