Angel Pie

Yields:	8 servings
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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.

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A long time favorite for quick and easy meal. Love it!!