Angel Pie

Butter a 9-inch pie pan. Set the oven to 275 F.

Beat until stiff

4 egg whites

1/4 teaspoon salt

1/4 teaspoon cream of tartar

Beat in, a spoonful at a time

1 cup granulated sugar

1/2 teaspoon vanilla

Spread in the pan, having the edge higher to make a rim. Bake until dry and firm to the touch but not brown (about 1 hour). Turn off the heat and cool in the oven with the door open. Spread with 1/2 cup cream, whipped.

Let stand several hours or overnight in the refrigerator. Cover with filling (below)

Spread with

1/2 cup cream, whipped but not sweetened

Lemon filling. Beat 4 yolks until thick with 1/4 cup sugar and 1/4 cup lemon juice. Cook over hot water until thick and smooth. Cool.