Lemon Angel Pie

Lemon Angel Pie 4 eggs, separated 1 C sugar 1/4 tsp. cream of tartar 1/2 C sugar 3 Tb lemon juice 1 Tb grated lemon rind 1/4 tsp. salt 2 cups whipping cream. Beat egg whites until foamy. Add in sugar gradually and cream of tartar. Beat until stiff but not dry Pour into a butter glass pie dish Bake meringue crust at 300 degrees for 45-60 minutes. Cool. Filling Take 4 egg yolks and beat slightly. Stir in ½ cup sugar, 3 Tbsp. lemon juice and 1 Tbsp. grated lemon rind, ¼ tsp. salt. Cook until thickened in microwave for 4 minutes (stir every 30 seconds) Cool. Whip 2 cups whipping cream and fold ½ of whip cream into lemon mixture. Pour into cooled meringue shell. Top with the remaining whip cream. Chill for 24 hours.