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Angel Pie
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 | Preparation | 10 minutes |
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| Cooking | 60 minutes |
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| Ready In | 70 minutes |
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Ingredients
| 4 |
large |
eggs |
separated |
| 1/4 |
teaspoon |
cream of tartar |
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| 1 |
cup |
sugar |
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| 1 |
cup |
whipped topping, prepared |
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| 1/2 |
cup |
sugar |
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| 1/2 |
cup |
milk |
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| 3 |
tablespoons |
lemon juice |
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| 2 |
teaspoons |
lemon zest |
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Directions
Beat egg whites until frothy; add cream of tartar and beat until stiff; gradually beat in 1/2 cup sugar.
Spread in well greased 9 inch pie tin.
Bake 20 minutes in 275 degree oven, then 40 minutes at 300 degrees.
Beat egg-yolks until lemon-colored; gradually add sugar, then milk, lemon juice and rind.
Cool until thick, stirring constantly; cool.
Spread 1/2 the whipped cream over cooled meringue, then spread lemon custard on, then rest of whipped cream.
Refrigerate 24 hours before serving.
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