Lemon
Pie-Mildred Dillow
Meringue Shell: Beat 4 egg whites and ¾ t cream of Tartar until whites are stiff. Add 1 c sugar a little at a time and beat until stiff peaks form. Spray pie pan with Pam and pour in meringue. Bake 1 hour at 350o Filling: Cook 4 egg yolks, ½ c sugar, 2 t grated lemon rind and 3 T lemon juice over low heat until thick. Beat 2/3 pt whipping cream. When shell and filling cool, place filling in shell and top with whipped cream. |