LEMON ANGEL PIE RECIPE

Ingredients:

Meringue Shell:

4 egg whites
1 teaspoon cream of tartar
pinch salt
1 cup sugar


Filling:

1/2 cup sugar
4 egg yolks
juice and rind of 1-1/2 lemons
2 cups whipping cream
1/2 cup powdered sugar
1/2 cup toasted coconut



Directions:

1. Beat egg whites until foamy. Add the cream of tartar and beat until very stiff.

2. Add salt; then fold in sugar slowly and carefully.

3. Line a buttered 9 inch pan with meringue, building the sides a little thicker than the bottom.

4. Bake in a slow oven, 275F for about 1 hour. Cool.

5. To make the filling, beat egg yolks until light. Add the sugar, lemon juice and rind.

6. Cook in a double boiler until very thick. Cool.

7. Whip the cream until stiff and sweeten with powdered sugar.

8. Put a light layer of whipped cream over meringue shell. Spread on the cooled lemon filling.