![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEdntq5ifsyaBCp9D_HRWhCserjP-vFhO8IhcITAkkHSMF6W_OACg3NRDJl5GCd8k2Je2CxSih0bOUHYAvQwFZ_t27O9-yZe1sk9LeU8lIKdQ6SwoxbGyN8MgOOe-7VP-f-Nqnee9aQWzx/s400/angel+lemon+pie.jpg)
Angel Lemon Pie
Crust:
4 egg whites
1/4 t. cream of tartar
1 c. sugar
Beat egg whites until frothy. Add cream of tartar, and beat until stiff. Gradually add sugar, and beat until stiff and shiny. Put into a greased 9-in. pie pan. Bake at 275 degrees for 20 minutes, then turn the oven up to 300 degrees and bake for 40 minutes more. Cool.
Filling:
4 egg yolks
1/2 c. sugar
3 T. lemon juice and grated lemon peel (I used all 3 T. of juice, and added 1/2 t. extract)
1-2 T. water
1 c. whipping cream
Beat yolks until thick and lemon colored. Gradually beat in sugar. Add lemon juice, grated peel (Or extract) and water. Cook over a double boiler until thick, stirring constantly. (This step doesn't take long, and I cooked it until it was the constistency of yogurt). Chill.
Whip the cream. (I added 2 T. sugar, and 1/2 t. of vanilla even though the recipe didn't call for it). Spread 1/2 of whipped cream over cooled crust, then spread the lemon custard over that. Add the rest of the whipped cream on top. Refrigerate 24 hours.