ANGEL PIE

1. Preheat oven 275°. 

2. Beat egg whites until frothy. 

3. Add cream of tartar and beat until stiff, gradually adding sugar and salt. 

4. Fold in vanilla.  Spread in a 9-inch buttered pie pan covering bottom and sides.

5. Shape with the back of a spoon, making the bottom ¼ inch thick and the sides 1 inch thick. 

6. Bake for 1 hour; leave in the oven to cool for 1 hour.

Filling
4	egg yolks
1/2	C sugar
1/3	C lemon juice
2	tbsp grated lemon peel
2	C whipping cream (whipped)
	Toasted Almonds (for garnish)

1. Beat egg yolks until lemon-colored, gradually adding sugar, lemon juice and lemon peel. 

2. Cook in the top of a double boiler over hot water (not touching pan) until thick, stirring constantly.  This will take between 5 and 8 minutes.  COOL. 

3. Fold in one cup of cream, whipped.  Spread over meringue and cover with one  cup of cream, whipped.  Sprinkle toasted almonds over the top. 

4. Refrigerate a minimum of 12 hours.  May be made the day before serving. 

Serves 8.

You can “cheat” and use Cool Whip instead of freshly whipped cream, but it might not be as good!