Lemon Angel Pie

• 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

1. Beat 4 egg whites until frothy.
2. Add cream of tartar beat until it will hold a point.
3. Gradually add sugar beat until stiff and glossy.
4. Spread into greased pie pan.{putting more toward the sides of the pan than the bottom}.
5. Bake @ 300 for 1 hour.
6. Filling:
7. Beat 4 egg yolks.
8. add 1/2 C sugar,lemon juice,water and lemon rind.
9. Cook in double boiler until thick {like a cake mix}stirring often.
10. Cool.
11. 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}.
12. Refrigerate for several hours or over night.

eggs, cream of tartar, sugar, lemon juice, water, lemon rind, whipped cream

Taken from www.food.com/recipe/lemon-angel-pie-149142 (may not work)