Angel Pie
***Meringue Shell***
4 egg whites - to 5
1/8 teaspoon cream of tartar
1 cup sugar
dash salt
***Tart Lemon Filling***
4 egg yolks
1/2 cup sugar
1/4 teaspoon salt
1/4 cup fresh lemon juice
2 tablespoons finely grated lemon zest
1 cup heavy cream -- stiffly whipped
powdered sugar -- to taste
Meringue Shell: Preheat oven to 325 degrees. Slide 9-inch pie pan into oven for a few minutes to heat slightly; then, using crumple of paper towel, lightly rub vegetable oil over bottom and sides of hot pan. Blot up excess oil; set pan aside.
With electric mixer at medium speed, beat egg whites until foamy. Beat in cream of tartar and salt, then gradually add sugar, beating all the while. Continue beating until meringue peaks stiffly.
Spread meringue evenly over bottom and up sides of pan, forming a pie shell, and bake 1 hour or until golden. Do not open oven door for the first half hour or shell will not be puffy. When shell is golden, turn off oven, leave door ajar, and cool to room temperature in oven. Shell will sink somewhat in center, but this is as it should be.
Lemon Filling: Beat yolks lightly in top of double boiler. Add sugar, salt, lemon juice, and zest; set over slowly boiling water and cook, stirring constantly, until thick. Remove from heat and chill at least 1 hour.
Add powdered sugar to heavy cream and beat until stiff. Spread half of it over meringue shell, leaving a 1-inch margin all around.
Spread lemon filling on top of cream, then frost with remaining whipped cream. (Some recipes recommend folding the cream into the filling but my mom makes it this way.) In either case, return the pie to the refrigerator and chill 24 hours or overnight before serving.
Note: This is a very old recipe - my mom has been making this special dessert for about 50 years.
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