Here's my grandma's tried and true:

ANGEL PIE

4 egg whites
1/4 tsp cream of tartar
1 C sugar
1/2 C sugar
3 T lemon juice
1 grated lemon rind
4 egg yolks

MERINGUE:

Beat egg whites until foamy, add cream of tartar until whites form peaks. Add sugar a little at a time and beat a minute or two after adding all the sugar. Butter and flour a pie plate or tin spreading the meringue in bottom and bake at 275 for 1 hr and 15 min, raise temperature to 300 and bake for additional 20 minutes.

FILLING:

Beat egg yolks well. Add sugar, juice and rind. Cook in double boiler until thickened. Cool.

Whip 3/4 C of whipping cream and sweeten with 2 T powdered sugar. Cover meringue with half of cream then the lemon filling and finish off with the cream. Refrigerate overnite.

***Also have Caramel and Chocolate if you want, e-mail me if you can use.

Sandy Wells
Homer, Alaska