Angel Pie Filling
|Sugar||1⁄2 Cup (8 tbs)|
|Lemons||2 , peel grated|
|Lemon juice||3 Tablespoon|
|Whipping cream||1⁄2 Pint (1 Cup)|
Beat egg yolks and sugar in the top of double boiler until light.
Stir in lemon peel and juice and cook over hot water until thick, stirring constantly.
Whip cream and fold into chilled lemon mixture.
Fill meringue shell with lemon filling; chill for several hours.