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Lemon Angel Pie
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Meringue Shell:
4 egg whites
1 tsp. cream of tartar
pinch salt
1 cup sugar
Filling:
1/2 cup sugar
4 egg yolks
juice and rind of 1-1/2 lemons
2 cups whipping cream
1/2 cup powdered sugar
1/2 cup toasted coconut
Beat egg whites until foamy. Add the cream of tartar and beat until very stiff. Add salt, then fold in sugar slowly and carefully. Line a buttered 9 inch pan with meringue, building the sides a little thicker than the bottom.
Bake in a slow oven, 275*, for about 1 hour. Cool.
To make the filling, beat egg yolks until light. Add the sugar, lemon juice and rind. Cook in a double boiler until very thick. Cool. Whip the cream until stiff and sweeten with powdered sugar.
Put a light layer of whipped cream over meringue shell. Spread on the cooled lemon filling. Follow with remaining whipped cream. Sprinkle with coconut. Refrigerate for at least 3 hours.
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