Lemon Angel Pie

• Crust:
• 4 egg whites
• pinch of salt
• 1/4 teaspoon cream of tartat
• 1 cup sugar
• Filling:
• 6 egg yolks
• 3/4 cup sugar
• 1/3 cup plus 1 tablespoon fresh lemon juice
• grated rind of 2 lemons
• Topping 1 pint heavy cream, divided use
• sugar to taste (about 2 tablespoons)
• vanilla to taste

1. For Crust: Heat oven to 275 degrees.
2. Beat egg whites until soft peaks form.
3. Add salt, cream of tartar and sugar a little at a time. Beat until stiff but not dry.
4. Spread mixture in buttered 9 inch pie plate, forming a crust shape (not too high on sides).
5. Bake for 25 minutes, then increase heat to 300 and continue baking 25 minutes more. This will puff up high, but will settle and crack when cooled.
6. For Filling: Beat egg yolks; stir in sugar, lemon juice and rind.
7. Cook over low heat, stirring constantly until slightly thickened (it will thicken more as it cools.
8. Cool very well, at least 1 hour, at room temperature.
9. For Topping: Whip 1 1/2 cups cream until thick. Fold this slowly into cooled lemon filling.
10. Beat remaining 1/2 cup, adding sugar and vanilla to taste.
11. Pour lemon filling into cooled merangue crust. Spread sweetened whipped cream on top.
12. Refirgerate overnight, if possible

crust, egg whites, salt, cream of tartat, sugar, filling, egg yolks, sugar, lemon juice, lemons, sugar, vanilla

Taken from www.epicurious.com/recipes/member/views/lemon-angel-pie-51573241 (may not work)