#710401 angel pie

Servings: 1

      4    eggs, separated
    1/4 c  cream of tartar
      1 c  (each) sugar, whipping
           cream
    1/2 c  (each) sugar, milk
      3 TB lemon juice
      2 ts 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.