MOM’S LEMON ANGEL PIE

Meringue Shell: Bake @ 275° for 1 hour
10 “Pie Pan, well greased
4 Egg Whites
¼ t Cream of Tarter
1 C Sugar

Beat egg whites with cream of tarter until stiff but not dry. Continue beating while slowly adding sugar. Beat until stiff, glossy peaks form, about 10 minutes. If in doubt, beat longer. Spread in pie pan. Make the bottom 1/4” thick, the sides, 1” thick. Bake* at 275° for one hour until light golden brown and crisp. Cool away from drafts. It may fall or crack, not to worry.

*An alternate option is to pre-heat the oven to 450° and turn it off. Put the pie shell in the oven and leave it without peaking for 5 hours. (Handy if you have to leave)

Filling:

8 Egg Yolks, slightly beaten
1 C Sugar
2 T Grated Lemon Rind (I don’t like the bitterness this sometimes causes so I use much less, maybe a teaspoon)
6 T Lemon Juice
¼ t Salt
3 C Whipping Cream

Combine egg yolks, sugar, lemon rind, lemon juice and salt. Cook over hot water or in the microwave until thick. Cool. Whip 2 cups of the cream and fold in. Spread in the cooled crust. Refrigerate. Whip and sweeten remaining cream to garnish pie at serving time. Use sparingly. This is pretty rich and too much whipped cream is overkill.