Swedish Angel Lemon Pie

• 4 egg whites
• 1/4 tsp. cream of tartar
• 1 c. sugar
• 4 egg yolks
• 1/4 c. sugar
• juice and grated rind of 1 lemon
• 1 c. whipping cream, whipped

1. Beat the egg whites until frothy, then add cream of tartar. Beat until stiff and then gradually add 1 cup sugar.
2. Spread in a buttered 9-inch pie pan and bake at 300u0b0 for about 25 minutes or until meringue is set and slightly brown.
3. Beat egg yolks until thick.
4. Add 1/4 cup sugar, lemon juice and rind.
5. Cook in double boiler, stirring until thickened.
6. (If after cooking the filling becomes too thick, add 2 tablespoons hot water.)
7. When meringue and filling are cool, whip the cream.
8. Blend half of the whipped cream with the filling and spread over meringue.
9. Spread with remaining whipped cream.
10. Serves 8.

egg whites, cream of tartar, sugar, egg yolks, sugar, lemon, whipping cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=167242 (may not work)