Grandma Frolander’s Angel Pie

Grandma Frolander’s Angel Pie
Meringue Crust:
4 egg whites
1/4 t. cream of tartar
1 cup sugar

Beat egg whites and until foamy. Gradually add cream of tartar and sugar, beating until meringue stands in stiff peaks. Spread in a buttered 9 inch pie plate. Or shape into 9 small meringues on a sheet of parchment on a baking sheet. Bake at 275 for one hour or until crust is dry all the way through. Turn oven off. Allow crust to cool in the oven for several hours.

Lemon filling:
4 egg yolks
½ cup sugar
1 lemon, juice and zest

In a saucepan beat yolks until thick. Add sugar and lemon. Stirring constantly, thicken over medium heat. Add 1 cup cream, whipped, no sugar added.

Spread ½ the whipped cream on top of cooled meringue. Carefully spread lemon filling as the next layer. Spread remaining whipped cream on top of filling. Refrigerate until served.