Lemon Angel Pie - cooking recipe

Ingredients

4 eggs, separated
1/4 tsp. cream of tartar
1 1/2 c. sugar
1/4 c. lemon juice
2 tsp. grated lemon rind
1 c. whipping cream

Preparation

Beat 4 egg whites until frothy.
Add cream of tartar and beat until it holds a stiff peak.
Turn mixer to low speed and add 1 c. sugar gradually.
Spread in 9 inch buttered pie plate.
Hollow it out in the middle and build up the sides.
Bake at 275 degrees for 1 hour.
Beat 4 egg yolks until thick.
Gradually beat in 1/2 c. sugar, and lemon rind.
Cook over medium heat until thickened. Cool.
Whip whipping cream and spread 1/2 over meringue.
Spread lemon filling over this and top with remaining whipping cream. Refrigerate overnight.