Oh.... heavenly pie!

Passover has come and gone- but there has always been one dessert that I love- we call it heavenly pie. I first had this at my in-laws years ago and always loved it. Now I realize this is a great gluten free treat! The recipe is as follows:

1 1/2 cups of sugar
4 eggs separated
1/4 teaspoon cream of tartar
cool whip (it's non dairy for those of you, like me, who need lactose free)
3 tablespoons lemon juice
1 tablespoon lemon rind

Beat eggs whites stiff and gradually ass one cup of sugar and then cream of tartar. Fold in to the bottom of a greased pie pan and bake at 250 degrees for an hour and then cool. Once the "crust" is cooled, beat egg yolks and 1/2 cup of sugar and add lemon juice and lemon rind and cook in a double boiler until the mixture is thick. Let cool and then mix 1/2 of the lemon mixture with most of the cool whip and spread this mixture into the shell cover. Next, take the remaining cool whip and cover the top of the pie. Chill for 24 hours. Mmmmm- heavenly!