Lemon Angel Pie

Directions:
1. Crust:
– Preheat the oven to 300°F. In a mixing bowl, beat the egg whites until white and fluffy, about 3 minutes. Gradually add in 1 cup of sugar and cream of tartar. Beat for another minute until well combined.
– Scoop the mixture into a buttered glass pie pan and bake for 50 minutes, until the crust is puffy, lightly browned, and beginning to crack. Remove from the oven and let cool completely.

2. Filling:
– While the crust is baking, whisk together the egg yolks, ½ cup sugar, lemon juice, lemon zest, and salt. Microwave the mixture for 3-4 minutes, stirring every 45 seconds until thickened. Let the lemon filling cool.

3. Assembly:
– Once both the crust and lemon filling have cooled, whip the heavy cream into stiff peaks. Gently fold half of the whipped cream into the lemon mixture until well combined.
– Spoon the lemon filling over the cooled crust and spread it evenly with a spatula. Dollop the remaining whipped cream over the lemon filling and smooth it out with a spatula.

4. Refrigeration:
– Refrigerate the pie for 12-24 hours before serving to allow the flavors to meld together. The pie will keep nicely in the refrigerator for 2-3 days.

Prep Time: 20 minutes
Cooking Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 8