Lemon Angel Pie

Ingredients: 

4 eggs, separated

For the meringue crust:

egg whites only

1 cup sugar

1/4 tsp. cream of tartar 

For the lemon custard filling:
egg yolks only

1/2 cup sugar

4 Tbsp. lemon juice

1 Tbsp. grated lemon rind

1/4 tsp. salt 

2 cups whipping cream

Directions:

Beat 4 egg whites, gradually add 1 cup sugar and cream of tartar. Beat until stiff, but not dry. Spread on bottom and sides of buttered 9 inch pie pan. Bake at 350 degrees for 40-50 minutes. Cool. 

Take 4 egg yolks and beat slightly. Stir in 1/2 cup sugar, 3 Tbsp. lemon juice and 1 Tbsp. grated lemon rind, 1/4 tsp. salt. Cook until thickened in microwave for 4 minutes (stir every 30 seconds) Cool.

Whip 2 cups whipping cream and fold 1/2 of whip cream into lemon mixture. Pour into cooled meringue shell. Top with the remaining whip cream. Chill for 24 hours.

Source: YourHomeBasedMom