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Angel Pie #2

Author/Submitted by:
Servings: 8
Categories: Desserts / Pies & Pastries

4    Eggs, separated
1/4  cup  Cream of tartar
1  cup  Sugar
1  cup  Whipping cream
1/2  cup  Sugar
1/2  cup  Milk
3  tablespoons  Lemon juice
2  teaspoons  Lemon rind

Beat egg whites until frothy; add cream of tartar and beat until stiff; gradually beat in 1/2 cup sugar. Spread in well greased 9 inch pie tin. Bake 20 minutes in 275 degree oven, then 40 minutes at 300 degrees. Beat egg-yolks until lemon-colored; gradually add sugar, then milk, lemon juice and rind. Cool until thick, stirring constantly; cool. Spread 1/2 the whipped cream over cooled meringue, then spread lemon custard on, then rest of whipped cream. Refrigerate 24 hours before serving.

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