Lemon Angel Pie

Ingredients

• 4 eggs room temperature
• 12 tsp cream of tartar
• 1 c sugar
• 12 c sugar
• 2 tsp lemon rind grated
• 3 Tbsp lemon juice
• 2 c heavy cream
• 1 Tbsp sugar

Directions

1. Separate eggs
2. Beat whites until foamy add cream of tartar and beat until they start to stiffen
3. Add 1 cup sugar gradually and continue beating until meringue is glossy and stiff enough to hold its shape
4. Spread on lightly buttered 9-inch pie plate
5. Make outside rim higher than middle
6. Bake at 300 for 40 minutes While meringue crust is cooling beat egg yolks until thick and lemon colored
7. Beat in 12 cup sugar lemon juice and rind
8. Cook in a double boiler about 15 to 20 minutes until thick
9. Cool
10. Whip 1 cup heavy cream
11. Fold into lemon mixture blending thoroughly Fill center of meringue crust with this mixture and chill 8 to 16 hours
12. When ready to serve cover top with remaining cup of cream whipped with 1 tablespoon of sugar