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Measurements

Angel Pie

Yield: 1 pie

4 egg whites
1 cup white sugar
1/4 teaspoon cream of tartar
1/2 cup white sugar

4 egg yolks
1/3 cup lemon juice
2 teaspoons lemon zest
1 1/8 cups heavy cream
1 teaspoon lemon zest

Preheat oven to 275 degrees F. Grease a 9 or 10 inch pie plate.
Beat egg whites until stiff. Add cream of tartar and 1 cup sugar; beat until glossy. Spread into pie dish and bake for 1 1/2 hours. Turn off oven, and leave meringue inside to cool slowly.
Combine egg yolks, 1/2 cup sugar, rind, and juice in double boiler. Cook and stir over medium low heat until thick. Cool thoroughly.
Whip cold cream until stiff. Place half of the whipped cream into the meringue shell. Cover with a layer of the lemon filling and top with the remainder of the whipped cream.
The top layer of whipping cream can be put on with a pastry bag and a decorative star tube.
Garnish with lemon zest. Refrigerate before serving.


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