Lemon Angel Pie

Lemon Angel Pie

Crust:

4 egg whites

1/2 teaspoon cream of tarter

1 cup sugar

Filling:

4 egg yolks

1/2 cup sugar

3 tablespoons lemon juice

2 whole lemons, zested

1 cup cream, whipped

Crust:  Beat egg whites until fluff.  Ad cream of tarter.  Add sugar gradually.  Put in greased pie plate, and bake 30 minutes at 325.

Filling: Beat egg yolks.  Add sugar, lemon juice and rind.  Cook in double boiler until thick.  Let cool.  Add whipped cream.  Pour into cooled crust.  Let sit in refrigerator over night.