Heavenly Angel Lemon Pie

By bubbles7380

275* oven

Ingredients

• 4 egg whites
• Pinch of Salt
• 1/4 teaspoon cream of tartar
• 1 cup sugar
• 6 egg yolks
• 3/4 cup sugar
• 1/3 plus 1 tablespoon fresh lemon juice
• Grated rind of 2 lemons
• 1 pint heavy cream divided
• sugar to taste about 2 tablespoons
• teaspoon vanilla

Preparation

Step 1

FOR CRUST
heat oven to 275
beat egg whites until soft peaks form
add salt cream of tartar and sugar a little at a time
brat until stiff but not day
spread mixture in buttered 9 inch pie plate
forming a crust shape (not to high on sides)
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

FOR FILLING
beat egg yokes, stir in sugar,lemon juice and rind.
cook over low heat, stirring constantly until slightly thickened
it will thicken more as it cools
cool very well at least 1 hour at room temperature

FOR TOPPING
whip 1 1/2 cups cream until thick fold this slowly into cooled lemon filling
beat remaining 1/2 cup cream, adding sugar and vanilla
pour lemon filling into cooled meringue crust,
spread sweetened whipped cream on top
refrigerate over night if possible