Angel Pie

Ingredients

4 egg whites
1/4 teaspoon cream of tartar
1 cup granulated sugar
4 egg yolks
1/2 cup granulated sugar
3 tablespoons lemon juice
1 tablespoon grated lemon rind (optional)
1/8 teaspoon salt
1 pint Hiland Whipping Cream
Hiland Butter (small amount)

Preparation

Beat egg whites until foamy; add cream of tartar and beat until whites peak. Gradually add one cup sugar while continuing to beat until stiff. Transfer egg whites to the bottom and sides of a buttered 9 inch pie plate, hollowing out most of the center, careful not to spread too close to the rim. Bake at 300 degrees for 1 hour. Cool. Beat egg yolks slightly, stir in 1/2 cup sugar, lemon juice, rind and salt. Cook over boiling water until thick enough to mound when dropped from spoon, about 8 to 10 minutes. Remove from heat and cool. Whip 1 cup of the cream and fold into the lemon mixture. Fill the meringue shell. Chill for 24 hours before serving. Garnish with remaining whipped cream.
 

Recipe Contributed By: Sandra H. - Springfield, MO