The Absolute BEST Lemon Pie

When I was child, my grandmother lived with us. She was an excellent cook and an even better baker. Apple pies, cream puffs, cookies - you name it, she made it. She had a special deal for birthdays...the birthday girl (or boy) got to choose any dessert they chose. My choice was always her special "Heavenly Pie" - a luscious concoction of sweet meringue, tart lemon and sweetened real whipped cream! I was thinking about that pie the other day (which just happened to be my birthday) and decided I wanted to share the recipe with you. There are many variations of this recipe out there - called Angel Pie, Lemon Angel Pie or whatever - but this is as close to my grandma's Heavenly Pie that I've come! Be forewarned, though - this pie caused many a fight between my sisters and I! We all wanted to be sure we got the biggest piece!

Heavenly Pie

Ingredients:
For Meringue-
4 egg whites
1/4 teaspoon cream of tartar
1 cup sugar

For Filling-
4 egg yolks
1/2 cup sugar
2 teaspoons lemon zest
1/3 cup lemon juice

For Whipped Cream-
2 cups heavy cream
1/4 cup sugar
1/2 tsp. vanilla
1 teaspoon lemon zest

Directions for Meringue Crust:
- Preheat oven to 250 degrees F ( 120 degrees C).
- Thoroughly grease a 10-inch pie plate.
- Beat egg whites until stiff. Add cream of tartar and gradually add 1 cup sugar; beat until glossy. - Spread over bottom and sides of pie plate, building up the sides 1/2 inch above the edge of the plate.
- Place in oven, and bake 1-1/2 hours. Turn off oven, and leave meringue inside to cool slowly.

Directions for Lemon Filling:
- Combine egg yolks, 1/2 cup sugar, 2 teaspoons zest, and lemon juice and cook over medium low heat until thick, stirring continuously.
- Cool thoroughly.

Directions for Whipped Cream:
- Whip cold cream until stiff, gradually adding sugar and vanilla.

Assembling the Pie:
- Place lemon filling in the meringue shell.
- Cover with the whipped cream.
- Garnish with remaining lemon zest if desired.
- Refrigerate.