1/2 c. egg white
1/4 tsp. cream of tartar

Add cream of tartar to egg white (room temperature). Beat until frothy, slowly add sugar and beat until sugar is dissolved. Melt some butter and put in on sides and bottom of a 10 inch pie tin preferably aluminum. Put meringue into tin and spread with a rubber spatula on sides and bottom. Make a small rim around edge of tin and spread a little thicker in center of pie tin. Bake at 250 degrees for 1 hour. Refrigerate overnight.

Lemon Angle Pie Filling:
4 egg yolks
1/2 c. sugar
1/4 c. lemon juice
1 tbsp. lemon rind

Beat together until well mixed, but not light. Cook in double boiler until thick. Chill thoroughly. Fold 1 1/4 cup Cool Whip into chilled filling. Put filling into chilled pie crust. Refrigerate several hours before serving. Top with Cool Whip.