Angel Pie

If you were looking through my family's treasurers you would find loads and loads of recipes.  I have my grandmother's favorite cookbooks, which take up a whole shelf in my den.  Non could read a recipe book like a novel. Seriously!  She'd start with the appetizers, underline, star, make changes and by the time she reached desserts had come up with a wonderful menu.  She loved everyone's culture so I have recipe books from every nationality.  Adding garlic and olive oil, she somehow made them all Mediterranean but it always smelled like heaven when you'd walk into her home, especially on a cold winter's day.
My co-worker is still going through her treasure trove boxes of genealogical records that she inherited from her grandmother. She has found 1 recipe, handwritten by someone names M. Bonnell who we haven't figured out how the person is related yet.  I Googled the recipe and there are versions of it out there, evidently it's an old family favorite in many households.  Haven't tried it but may this weekend:


4 egg whites beat fluffy
Ad 1/2 tsp cream of tartar and beat stiff
Add 1 cup sugar, gradually beat till glossy
Spread in a greased 9" pie pan
Bake one hour in 250 degree oven.  Cool

Spread with filling of:
4 egg yolks, beaten, light
1/2 cup sugar
5 Tablespoons lemon juice
2 teasp. Grated lemon rind
Cook in double boiler until smooth
Whip 1/2 pint of cream stiff
Sweeten slightly
Spread a thin layer of cream over baked, cooked shell.
Over cream, spread the lemon custard.
Spread whipped cream over top of all.



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