Crispy Lemon Meringue Pie

Crispy Meringue Crust
4 egg whites
1 cup granulated sugar
1 teaspoon lemon juice
non-stick cooking spray
Coat 9-inch pie pan with nonstick cooking spray. Spoon meringue mixture into pan, and with a tablespoon, push mixture up around edges to form pie shell. Bake at 200 degrees for 2 hours. Cool.

Filling
4 egg yolks
1/2 cup granulated sugar
1 large lemon, juiced and zested
2 cups whipping cream, whipped
1 tablespoon powdered sugar For the meringue crust: Beat egg whites on high speed until soft peaks form, 3 to 4 minutes. Gradually add sugar, beating until stiff but not dry. Blend in juice.
For the filling: Beat egg yolks with sugar, lemon zest and juice until light in color and slightly thickened. Cook, stirring, in top of double boiler set over, but not touching, simmering water until thickened, about 10 minutes. Remove from heat and cool thoroughly. Fold in half of whipped cream. Turn into meringue crust and refrigerate at least 2 hours to set.

Dust meringue crust with powdered sugar before serving.