Angel Pie

• 1½ cup sugar
• ¼ tsp. cream of tartar
• 4 eggs separated
• 3 T. lemon juice (I use about 5-6 T.)
• 1 T. lemon peel grated
• 1 pt. Avoset (2 bottles)

Crust: Use regular pie crust.

Sift 1 cup sugar and cream of tartar. Beat egg whites until stiff but not dry then gradually add sugar. Grease 9″ pie plate. Pour egg whites. Bake in slow oven 275° for 1 hour. Cool.

Beat egg yolks slightly and add ½ cup sugar, lemon peel, and juice. Cook over double boiler until very thick. 8-10 minutes. Cool.

Whip cream, mix ½ in egg yolk mixture. Fill meringue and put the rest of cream on top. Refrigerate.