Lemon Angel Pie

Separate eggs.

Beat whites until foamy, add cream of tartar and beat until they start to stiffen.

Add 1 cup sugar gradually and continue beating until meringue is glossy and stiff enough to hold its shape.

Spread on lightly buttered 9-inch pie plate.

Make outside rim higher than middle.

Bake at 300° for 40 minutes. While meringue crust is cooling, beat egg yolks until thick and lemon colored.

Beat in 1/2 cup sugar, lemon juice and rind.

Cook in a double boiler about 15 to 20 minutes until thick.

Whip 1 cup heavy cream.

Fold into lemon mixture blending thoroughly. Fill center of meringue crust with this mixture and chill 8 to 16 hours.

When ready to serve, cover top with remaining cup of cream whipped with 1 tablespoon of sugar.