Angel Pie

** meringue crust
4 egg whites
1/4 t cream of tartar
1 c sugar
**filling
4 egg yolks
1 lg lemon, grated rind
3 T lemon juice
3 T hot water
1/2 c sugar
1/2 pt heavy cream, or 1 large
container Cool Whip

crust: Preheat oven to 275 degrees.

Beat Egg whites until firm.
Add cream of tartar & continue beating. Gadually add the sugar & beat until egg whites are stiff.

Grease a deep 10" pie pan w/butter. Pour in meringue mixture & spread to edges. Bake 20 minutes at 275, then raise oven heat to 300 degrees and bake 40 minutes longer. Remove & let cool

filling: Combine egg yolks, lemon rind, lemon juice, water & sugar in the top of a double boiler. Cook over simmering water, stirring frequently, until thick. Let cool.

Whip cream until stiff & combine all but one quarter of it w/lemon filling.
Mix well. Pour into meringue crust, spreading evenly. Cover w/remaining whipped cream. Refrigerate for several hours before serving. The meringue shrinks & cracks while cooling, but the pie keeps well.