It's so easy! And it's gluten free! OK, it's a "pie" mainly because it's baked in a pie plate...and it's light and delicious, perfect for a warm day or special occasion.

Angel Pie

Prep Time: less than 1 hour (plus 3 hours to chill)
Baking Time: 40 minutes
Serves: 8
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Ingredients

4 eggs, separated (let whites come to room temperature)

½ t. cream of tartar

Pinch of salt

1 c. sugar, divided

3 T. fresh lemon juice

grated peel of 2 lemons

1 c. whipping cream

Optional: 1 pint fresh berries of your choice, clean and dry

Directions

Preheat oven to 300°.
Grease a 9” pie plate, including the lip.
Beat egg whites until frothy, then add the cream of tartar and salt. Beat until soft peaks form.
Very gradually, add ½ c. sugar and continue beating until all sugar is added and dissolved. The mixture will be glossy and will stand in stiff peaks.
Using a large spoon, spread the meringue into the pie plate, including up the sides and on the lip so that it resembles a pie shell.
Bake for 40 minutes or until light brown. Cool completely on a rack.
Beat the egg yolks and remaining ½ c. sugar in the top of a double boiler (without heat) until light. Gradually stir in the lemon peel and juice and cook over hot water until thick, stirring constantly. Chill well.
Whip cream until gentle peaks form, and fold into the chilled lemon mixture.
Fill meringue shell with lemon filling and chill for several hours.
When serving, top with optional fresh berries.

Baker’s Notes and Tips and Tricks

The recipe calls for 3 hours of chilling time, which is recommended for the cook, as well. Also, I reduced the sugar in this recipe. If you want the full amount, use 1 c. in the meringue.