Lemon Angel Pie

Yayabeck

4 large eggs, separated

⅛ teaspoon cream of tartar

1 cup granulated sugar, divided

1 teaspoon vanilla extract

1 tablespoon cornstarch

¼ cup cold water

¼ cup fresh lemon juice

1 teaspoon lemon zest

1 cup heavy whipping cream

Preheat oven to 325°F (163°C). Grease a 9-inch pie plate.

subheading: Crust:

In a large bowl, beat egg whites with cream of tartar until foamy. Gradually add ½ cup sugar, continuing to beat until stiff peaks form. Spread into the prepared pie plate to form the crust.

Bake for 25 minutes, or until golden. Let cool completely.

subheading: Filling:

In a small saucepan, mix the remaining ½ cup sugar with cornstarch. Stir in water, lemon juice, and lemon zest. Cook over medium heat, stirring constantly, until thickened.

Let the mixture cool slightly, then beat in egg yolks.

Return to heat and stir until thick. Remove from heat and let cool completely.

In a separate bowl, whip the heavy cream until it forms peaks. Fold into the cooled lemon mixture. Spoon into the meringue crust.

Chill for at least 4 hours, or until set.

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