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Lemon Ambrosia Pie
 
 

(Meringue Shell) 1 cup sugar ¼ teaspoon cream of tartar  4 egg whites Sift together sugar and cream of tartar. Place egg whites in bowl and beat at high speed until glossy and stiff. Gradually add sugar mixture while beating, scraping sides and bottom occasionally. Beat until a stiff meringue is formed. Place in a well-greased 9-inch pie pan and hollow out center slightly. Be careful not to spread meringue too close to rim of pan. Bake at 250° F., for 1 hour. Cool before adding filling. (Filling) 4 egg yolks  1 cup sugar 3 tablespoons lemon juice 1 tablespoon finely grated lemon rind 1/8 teaspoon salt 1 pint heavy cream, whipped Place egg yolks in small saucepan and beat slightly. Blend in sugar, lemon juice, lemon rind and salt. Cook until very thick, stirring constantly. Remove from heat and Cool. Fold half of whipped cream into lemon-egg mixture. Fill center of meringue shell. Spread remaining remaining whipped cream on top. Chill in refrigerator for several hours or overnight before serving.

 
 
 

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