Indiana Lemon Angel Pie - cooking recipe

Ingredients

3 egg whites
1/4 tsp. cream of tartar
1 c. sugar
5 egg yolks
2/3 c. sugar
1 Tbsp. grated lemon rind
1/3 c. lemon juice
1 c. heavy cream, whipped

Preparation

Meringue shell:
Beat egg whites with cream of tartar in medium bowl until foamy.
Beat in sugar, one tablespoon at a time, until meringue forms, still glossy peaks.
Lightly butter a 9 inch pie plate.
Spoon meringue over bottom and side
to form a shell. Bake in a slow oven at 275 degrees for 1 hour.
Turn oven off and allow meringue to cool in the oven.