Meringue Angel Pie

6-8 servings

prep time: 30 - 40 minutes
Baking time: 40 minutes
Chilling time: 2-4 hours
Oven temp: 300 F

Meringue:
4 egg whites 1/2 tsp. cream of tartar
pinch of salt 1 Cup granulated sugar

Filling:
4 egg yolks
1/2 cup granulated sugar
2 Tbsp. grated lemon rind
3 Tbsp. lemon juice
1 cup whipping cream, whipped
Fresh minth for garnish, optional
Fresh strawberries, slided or whole
raspberries, for garnish, optional

1. Whip egg whites with cream of tartar and pinch of
salt until frothy.
2. Slowly beat in the 1 cup sugar, 1 tablespoon at a time,
beating until meringue is stiff and glossy.
3. Spread meringue into a well-buttered and floured 9-inch
pie plate but reserve some for piping around edges.
4. Bake at 300 F for 40 - 45 minutes or until meringue
is dry and crisp and top is slightly brown.
5. Meanwhile, beat egg yolks in a bow with the 1/2 cup
sugar, lemon rind and lemon juice until fluffy.
6. Place bowl over boiling water. Beat while cooking until
thich and creamy. Consistency should be about that of
softly whipped cream.
Chill.
7. Fold whipped cream into lemon mixture. Turn into meringue
shell. Cover.
8. Chill2 - 4 hours. Garnish with fresh mint and strawberries.
9. Or fill crust with fresh berries. Serve with whipped cream.