Lemon Angel Pie (Gluten-Free)

This recipe comes to us from Ellen Switkes.

Heres a great recipe for a lemon meringue pie thats upside down with the meringue as the crust. You could use this same crust for chocolate pudding pie, mud pie or ice cream pie. Its not low calorie, but is very tasty.

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Meringue Crust:
Beat until stiff 4 egg whites and ¼ teaspoon cream of tartar.
Add gradually ¾ cup sugar and 1 teaspoon vanilla.
Spread on well greased 9 pie pan and bake 300 degrees for 1 hour. Cool.

Lemon Filling:
Beat well 4 egg yolks. Add ½ cup sugar, ½ cup water, 2 tablespoons lemon juice, 2 teaspoons grated lemon rind. Cook over low heat until thick, cool in pan. Spread over crust. It doesnt make very much filling, so spread it thin.

Whipped Cream Topping:
Whip 1 plus ½ pint whipping cream, spread over filling, serve.
Store pie in refrigerator up to 24 hours.