Angel Lemon Pie

Meringue for shell:
4 egg whites
1/4 tsp. cream of tartar
1 c. sifted powdered sugar

Beat egg whites with cream of tartar until stiff. Gradually add sugar until stiff peaks form. Butter pie plate and line with meringue. Bake 1 hour at 275°.

4 egg yolks, slightly beaten
1/2 c. sugar
3 Tbsp. fresh lemon juice
1/8 tsp. salt
3 Tbsp. finely grated lemon rind
1 c. heavy cream, whipped

Blend all ingredients except cream in double boiler, stirring until thick. Cool, fold in cream and pour into shell. Serve chilled. Serves six – eight. (TIP: To get more juice from a fresh lemon, wash lemon and place in microwave for 40-45 seconds. When you cut into it the juice will flow freely. Caution: sometimes lemon will get quite hot.)