LEMON MERINGUE ANGEL PIE

LEMON MERINGUE ANGEL PIE image

Yield 8-10 servings

Number Of Ingredients 12

6 egg whites, beaten stiff
1 C. sugar (take 15 min. to add sugar)
1/2 tsp. cream of tartar
Dash of salt
1/2 tsp. vanilla
Next day:
1 C. whipping cream, whipped stiff
2 T. powdered sugar, added slowly
Lemon Filling:
6 egg yolks, beten
1 1/2 lemons, juice and rind
1/2 C. sugar

Steps:

Day one: Beat egg whites, stiff. Add 1 C. sugar gradually 2 T. at a time. Fold in next three ingredients. Place in greased pan. 9 X 13" (Do not use butter to grease pan) Preheat oven to 425 degrees. TURN OVEN OFF. Place pan in oven. Put tape over handle- DO NOT OPEN UNTIL NEXT DAY. Next Day: Whip cream until stiff. Add 2 T. powdered sugar, slowly Put 1/2 of the whipping cream on top of meringue. Then add Lemon filling and second half of whipped cream. Lemon Filling: 6 egg yolks, beaten until lighter in color. Place in double boiler and add juice and rind of 1 1/2 lemons. and 1/2 C. sugar. Cook until thickened. Cool and spread over whipping cream layer. Add last half of the whipping cream on top. Chill in refrigerator for 24 hours. Must be made two days before you have guests.