Light Angel Pie

1. 1

   Beat egg whites until frothy; add cream of tartar and beat until stiff; gradually beat in 1/2 cup sugar.

2. 2

   Spread in well greased 9 inch pie tin.

3. 3

   Bake 20 minutes in 275 degree oven, then 40 minutes at 300 degrees.

4. 4

   Beat egg-yolks until lemon-colored; gradually add sugar, then milk, lemon juice and rind.

5. 5

   Cool until thick, stirring constantly; cool.

6. 6

   Spread 1/2 the whipped cream over cooled meringue, then spread lemon custard on, then rest of whipped cream.

7. 7

   Refrigerate 24 hours before serving.

No additional tips available.