Mother's Lemon Angel Pie

                         Happy Mother's Day!

One can't help but think of one's mother this weekend, whether you are fortunate to have her with you, or only hold her in your heart. The photo below was taken in the late 80's...it's three generations...my mother, daughter and me.

I know I've mentioned my mother was a great pie-maker. One of her favorites was wild blueberry....we'd go out in the woods and pick them for her. I've never had another like hers. The crusts were always flaky and delicious (always makes and breaks a pie as far as I'm concerned) and you just can't beat the taste of wild blueberries. Yes, there really is a difference.

Her next favorite to bake for us was a lemon angel pie. But there's no crust here. Or not much of one. This crust is a baked meringue. Yum. It's a gorgeous pie, but does tend to crumble a bit when cut. It's the nature of the beast if you've ever made one. And all that tart lemon with the crunch of the meringue crust and the coolness of the whipped cream in every mouthful. I have to say, it's awesome. And it's always been my sister's favorite pie, BTW.  Happy Mother's Day to you too, Sharon!

Mother's Lemon Angel Pie

Ingredients:
1/4 teaspoon salt
1/4 teaspoon cream of tartar
4 egg whites, room temperature
1 cup sugar
1/2 teaspoon vanilla
1/2 pt. heavy cream
4 egg yolks
4 Tablespoons sugar
4 Tablespoons lemon juice

Method:

Add salt and cream of Tartar to egg whites and beat on high, gradually adding the sugar until stiff and glossy. Add vanilla. Butter a pie plate. Pour in the meringue. Spread evenly in the pan, but form a slight crust with it around the edges. Bake 275 for 1 to 1 1/2 hours. Cool. Mix egg yolks, sugar and lemon juice. Stir in the top of a double boiler until thick. Cool. Beat whipping cream. Spread lemon mixture on meringue, then top with whipped cream. Chill for at least 6 hours, or overnight.