Lemon Angel Pie

• 4 eggs (room temperature)
• 1/2 tsp. cream of tartar
• 1 c. sugar
• 1/2 c. sugar
• 2 tsp. lemon rind, grated
• 3 Tbsp. lemon juice
• 2 c. heavy cream
• 1 Tbsp. sugar

1. Separate eggs.
2. Beat whites until foamy, add cream of tartar and beat until they start to stiffen.
3. Add 1 cup sugar gradually and continue beating until meringue is glossy and stiff enough to hold its shape.
4. Spread on lightly buttered 9-inch pie plate.
5. Make outside rim higher than middle.
6. Bake at 300u0b0 for 40 minutes. While meringue crust is cooling, beat egg yolks until thick and lemon colored.
7. Beat in 1/2 cup sugar, lemon juice and rind.
8. Cook in a double boiler about 15 to 20 minutes until thick.
9. Cool.
10. Whip 1 cup heavy cream.
11. Fold into lemon mixture blending thoroughly. Fill center of meringue crust with this mixture and chill 8 to 16 hours.
12. When ready to serve, cover top with remaining cup of cream whipped with 1 tablespoon of sugar.

eggs, cream of tartar, sugar, sugar, lemon rind, lemon juice, heavy cream, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=324610 (may not work)