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Shell: Beat eggs, add cream tartar, gradually add sugar until stiff and glossy. Spred in well buttered 10-inch heavy pie plate. Bake 1 ¼ hours at 275 F. Cool well. Fill with: Filling: To beaten egg yolks add sugar, lemon juice and rind. Cook over hot water until thick, stirring all the time. Put ½ c. whipped cream in merigue shell. Add rest of cream to custard and spread in shell. Chill in Grange, Highland County, OH
Your Angel Pie is ready. Good luck!
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