Lemon Angel Pie - cooking recipe

Ingredients

4 egg whites
1/4 tsp. cream of tartar
1 c. sugar
1 small (4 oz.) pkg. lemon pie filling
1 c. heavy cream (or package of Dream Whip)

Preparation

Make meringue by beating egg whites until they make stiff peaks.
Beat in sugar and cream of tartar.
Beat until it forms stiff shiny peaks.
Put meringue in a greased 9 inch pie plate. Bake 20 minutes at 250\u00b0 and then an additional 40 minutes at 275\u00b0. Cool meringue crust.
It will fall.
Mix lemon pie filling as per package directions and allow to cool.
Whip the cream (do not sweeten) or the Dream Whip according to package directions. Place 1/2 of cream on top of crust.
Spread on filling.
Cover with remaining cream and make peaks.
Refrigerate 24 hours before serving.