Angel Pie

4 large eggs, separated
1/2 tsp cream of tartar
1-1/2 cups sugar
Grated peel of 2 lemons
3 Tbsp lemon juice
1 cup whipping cream
Serve with fresh raspberries

In the large bowl of an electric mixer, whip egg whites at high speed until frothy. Sprinkle on cream of tartar and continue beating until whites hold soft peaks. Then gradually add 1 cup of the sugar, 2 tablespoons at a time, until all is incorporated and the whites are glossy and will hold very stiff peaks.

With the back of a tablespoon, spread meringue in a well-greased 9-inch pie pan, pushing meringue high on the pan sides so that it resembles a pie shell. Bake in a 300° oven until meringue feels firm and dry but is not browned, about 40 minutes. Let cool on a rack. If made ahead, cover airtight and let stand as long as overnight.

In the top of a double boiler, beat egg yolks, the remaining 1/2 cup sugar, lemon peel, and lemon juice until blended. Cook over simmering water, stirring constantly, until sauce is thick, about 10 minutes. Let cool, then cover and refrigerate until chilled, or up to overnight.

Whip cream until it holds soft peaks; fold into chilled lemon sauce. Spoon mixture into meringue shell. Chill at least 2 hours or up to 8 hours to mellow for cutting. Makes 6 to 8 servings.

Pair with Eldorado Gold.