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Lemon Angel Pie

1/2 cup egg whites (4 large)
1/4 tsp. salt
1 tsp. vinegar
1-1/4 cups sugar
1 cup heavy cream
2 tbsp. sugar
4 egg yolks
1/3 cup sugar
2 tbsp. lemon peel, grated
3 tbsp. lemon juice

Beat egg whites until frothy. Add salt and vinegar. Continue beating until stiff. Gradually add the 1-1/4 cup sugar (about 2 tbsp. at a time), beating thoroughly after each addition. Spread in a well greased and floured 9 inch round layer cake pan, making edges slightly higher than center. Bake at 275 degrees for 1 hour.

Make tart lemon filling by beating together egg yolks, 1/3 cup sugar, 2 tbsp. lemon peel and 3 tbsp. lemon juice. Whip cream until stiff, add 2 tbsp. sugar. Spread half on meringue, cover with tart lemon filling, spread with rest of cream. Serve at once or place in refrigerator.

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