Angel Pie

If you like lemons, then you'll love this creamy pie. The lemon custard filling is sandwiched between a crunchy meringue crust and whipped cream.

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4 egg whites

1/4 teaspoon cream of tartar

1 cup white sugar

4 egg yolks

1/2 cup white sugar

2 teaspoons lemon zest

1/3 cup lemon juice

1 1/8 cups heavy cream

1 teaspoon lemon zest

Preheat oven to 250 degrees F ( 120 degrees C).

Beat egg whites until stiff. Add cream of tartar and gradually add 1 cup sugar; beat until glossy. Turn the meringue into a well-greased 10 inch pie plate. Spread over bottom and sides of plate, building up the sides 1/2 inch above the edge of the plate. Place in oven, and bake 1 1/2 hours. Turn off oven, and leave meringue inside to cool slowly.

Combine egg yolks, 1/2 cup sugar, 2 teaspoons zest, and lemon juice in double boiler. Cook, stirring constantly, over medium low-heat until thick. Pour into a bowl and cool thoroughly.

Whip cold cream until stiff. Place half of the whipped cream in the cooled meringue shell. Cover with a layer of the lemon filling and top with the remainder of the whipped cream. (This top layer can be piped on with a decorative star tip). Garnish with remaining lemon zest. Refrigerate until serving.

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