Lemon Angel Pie

From Shirley Evans

Meringue Crust
4 egg whites
1 c. sugar
1/4 tsp. cream of tartar

Filling
4 egg yolks
1/2 c. sugar
3 Tbsp. lemon juice
1 c. heavy cream, whipped

Beat the egg whites well. Add cream of tartar. Gradually add sugar, 2 tablespoons at a time, until one cup has been added. Spread into bottom and up the sides of a greased 9-inch pie pan and bake at 275 degrees for 1 hour. Cool.

Beat the egg yolks and stir in sugar and lemon juice. Cook over low heat until thick. Cool.

Whip cream and add to the custard. Pour into the meringue shell and chill at least 2 hours.