Angel Pie

• 4 eggs separated
• 1/8 teaspoon salt
• 1.4 teaspoon cream of tartar
• 1 1/2 cups granulated sugar
• 1/4 cup lemon juice
• 1 1/2 cups heavy cream
• 1/3 cup confectioners sugar
• 8 whole strawberries (optional)

1. Prehear oven to 275 degrees F
2. Butter a pie pan. Combine the egg whites, salt and cream of tartar in a large mixing bowl. Beat with electric beater until soft peaks form. Slowly add 1 cup of the granulated sugar and beat until shiny peaks form. Spread the mixture over the bottom of the pie pan and build it up around the rim about one inch higher than the edge of the pan. Bake for about 1 hour or until lightly brown and firm to the touch. Turn off the heat and let cool in the oven with door open. While the crust is cooling, beat the egg yolks until they are thick and pale. Slowly beat in the remaining 1/2 cup of the granulated sugar. Add the lemon juice. Cook over moderate heat until the mixture thickens. Cool Spread in the meringue shell. Shortly before serving, whip the cream, slowly adding the confectioner's sugar until it holds soft peaks. Spoon the cream over the top and decorate with the strawberries. Refrigerate until ready to serve.

eggs, salt, cream of tartar, sugar, lemon juice, heavy cream, confectioners sugar, strawberries

Taken from www.epicurious.com/recipes/member/views/angel-pie-1231327 (may not work)