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. lemon rind
1/3 c. lemon juice
1 c. heavy cream, whipped

Preparation

1. Meringue Shell:
Beat egg whites with cream of tartar in a medium size bowl until foamy white.
Beat in the one cup of sugar in Tbsp. at a time, until the meringue forms stiff white glossy peaks.
Lightly butter a 9-inch pie plate.
Spoon meringue over bottom and up sides to form a shell.