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Angel Pie

Ready In: 1545 Minutes

Prep Time: 45 Minutes

Cook Time: 60 Minutes

Serves 4

For the shell, use a 9-inch pie pan or plate. Heat it slightly in a 300°F oven, then grease very lightly with vegetable salad oil, using a piece of paper towel to spread the oil and blot the excess.
Beat the egg whites until they form soft peaks with a rotary beater or in the small bowl of an electric mixer. Sprinkle in the cream of tartar and beat until uniform bubbles begin to form. Gradually add the 1 cup sugar and continue beating until the sugar is dissolved and the mixture stands in stiff peaks.
Spread evenly in the prepared pan. Set in a 300°F oven and bake about 1 hour. Do not open the oven for the first 30 minutes, or the shell will not be puffy. When the shell is a delicate yellow, turn off the oven and leave the door slightly ajar until cool. The shell will have sunk slightly in the center, but this is normal. Chill.
For the filling, beat the yolks slightly in the top of a double boiler. Add the sugar, salt, lemon juice, and rind. Place over slowly boiling water and cook and stir until thick.
Remove from the heat and chill. Whip the cream until stiff. Spread half of it on the shell, leaving a margin of about an inch.
Spread the filling on the cream, and top with the remaining cream. Some recipes recommend folding the cream into the filling. In either case, return the pie to the refrigerator and chill 24 hours or overnight.