Angel Pie

By shawnanewton

From Ruth Lense via Aunt Martha

Ingredients

• Filling:
• 4 egg whites
• 1/2 tsp. sugar
• 1/2 tsp. cream of tartar
• Another c. sugar
• 4 egg yolks
• 1 whole egg
• 5/8 c. sugar
• 4 Tbsp. lemon juice
• 2 tsp. grated lemon rind
• 1 pint whipping cream

Preparation

Step 1

Beat the egg whites till frothy, not stiff, add 1/2 tsp. cream of tartar. Beat till stiff. Gradually beat in the cup of sugar and beat until stiff and glossy. Spread in a well-buttered cake plate 9 or 10 inches in size. Bake one hour in 275 oven for first 20 mins. and 300 for remainder.

Filling:
Beat egg yolks and whole egg until thick and lemon-colored. Beat in sugar, add lemon juice and rind. Cook over hot water (double boiler) till thick. Whe pie crust and filling are cold, whip whipping cream till stiff. Spread half of cream on cool crust, then lemon filling, and rest of cream. Place in refrigerator for 24 hrs.