Lemon Angel Pie
|9 inch meringue pie shell||1 , baked and cooled|
|Sugar||1⁄2 Cup (8 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Finely grated lemon rind||2 Tablespoon|
|Heavy cream||1 Cup (16 tbs)|
Beat egg yolks in the top of a double boiler until thick and cream colored.
Gradually beat in sugar, then lemon juice and rind.
Set over simmering water and cook, stirring constantly, about 5-8 minutes until thick.
Remove from heat, place a circle of wax paper flat on mixture, and cool to room temperature.
Whip cream until soft peaks form, and spread half in bottom of pie shell.
Cover with filling and top with remaining whipped cream.
Or fold lemon mixture into whipped cream, then fill pie shell.