Light Angel Pie

• 4 large eggs separated
• 1/4 teaspoon cream of tartar
• 1 cup sugar
• 1 cup whipped topping, prepared
• 1/2 cup sugar
• 1/2 cup milk
• 3 tablespoons lemon juice
• 2 teaspoons lemon zest

1. Beat egg whites until frothy; add cream of tartar and beat until stiff; gradually beat in 1/2 cup sugar.
2. Spread in well greased 9 inch pie tin.
3. Bake 20 minutes in 275 degree oven, then 40 minutes at 300 degrees.
4. Beat egg-yolks until lemon-colored; gradually add sugar, then milk, lemon juice and rind.
5. Cool until thick, stirring constantly; cool.
6. Spread 1/2 the whipped cream over cooled meringue, then spread lemon custard on, then rest of whipped cream.
7. Refrigerate 24 hours before serving.

eggs, cream of tartar, sugar, whipped topping, sugar, milk, lemon juice, lemon zest

Taken from recipeland.com/recipe/v/light-angel-pie--4285 (may not work)