Lemon Angel Pie - cooking recipe

Ingredients

4 eggs
1/4 teaspoon cream of tartar
1 1/2 cups sugar
6 tablespoons lemon juice
3 tablespoons water
1/2 teaspoon lemon rind (optional)
2 cups whipped cream

Preparation

Beat 4 egg whites until frothy.
Add cream of tartar beat until it will hold a point.
Gradually add sugar beat until stiff and glossy.
Spread into greased pie pan.{putting more toward the sides of the pan than the bottom}.
Bake @ 300 for 1 hour.
Filling:
Beat 4 egg yolks.
add 1/2 C sugar,lemon juice,water and lemon rind.
Cook in double boiler until thick {like a cake mix}stirring often.
Cool.
Spread 1 C whipping cream in cooled pie shell, then spread the lemon filling and top with remaining whipping cream.{when spreading try and not crush the merangue as it is very light and airy}.
Refrigerate for several hours or over night.