Pies:

Grandma's Lemon Angel Pie

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Ingredients

1/2 cup egg whites
1/4 teaspoon salt
1 teaspoon vinegar
1 cup sugar
FILLING:
4 egg yolks
2/3 cup sugar
2 tablespoons grated lemon peel
1/3 cup lemon juice

Instructions

Beat egg whites until frothy. Add salt and vinegar. Continue beating until stiff. Gradually add sugar (about 2 tablespoons at a time.) Continue beating until all sugar is dissolved and it is very stiff and glossy. Spread in a well-greased and floured 9-inch glass pie pan, shaping edges higher than center. Bake in 275-degree oven for 1-1/4 hours. Cool. For filling, beat egg yolks until thick and lemon-colored; gradually beat in sugar. Stir in lemon juice and peel. Cook in double boiler until thickened, about 5 minutes, stirring constantly. Cool. Put in baked and cooled crust. Cover with whipped cream or Cool Whip. Refrigerate.

Susan Pemp
Rock Island