Swedish Angel Lemon Pie

1. 1

   Beat the egg whites until frothy, then add cream of tartar. Beat until stiff and then gradually add 1 cup sugar.

2. 2

   Spread in a buttered 9-inch pie pan and bake at 300u00b0 for about 25 minutes or until meringue is set and slightly brown.

3. 3

   Beat egg yolks until thick.

4. 4

   Add 1/4 cup sugar, lemon juice and rind.

5. 5

   Cook in double boiler, stirring until thickened.

6. 6

   (If after cooking the filling becomes too thick, add 2 tablespoons hot water.)

7. 7

   When meringue and filling are cool, whip the cream.

8. 8

   Blend half of the whipped cream with the filling and spread over meringue.

9. 9

   Spread with remaining whipped cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.