Angel Pie - cooking recipe

Ingredients

4 eggs, separated
1/2 tsp. vanilla
1/4 tsp. cream of tartar
1 c. sugar
1/4 to 1/2 c. sugar
3 Tbsp. fresh lemon juice
2 Tbsp. grated lemon rind
1 c. whipping cream
2 Tbsp. sugar

Preparation

Beat egg whites until frothy; add vanilla and cream of tartar, beating slightly.
Gradually add 1 cup sugar, beating well after each addition; continue beating until stiff and glossy.
Do not underbeat.
Spoon meringue into well-greased 9-inch pie plate. Use a spoon to shape meringue into pie shell, swirling sides high. Bake at 275\u00b0 for 10 minutes; reduce heat to 250\u00b0 and bake an additional 30 to 35 minutes or until meringue is lightly browned. Beat egg yolks until thick and lemon colored.
Gradually beat in 1/4 to 1/2 cup sugar, lemon juice and lemon rind.
Cook in top of double boiler, stirring constantly until smooth and thickened. Cool slightly.
Combine whipping cream and 2 tablespoons sugar; beat until light and fluffy.
Spoon half into meringue shell. Spread with lemon filling and top with remaining whipped cream. Cover and refrigerate at least 24 hours.
(A heavenly dessert.)