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Ingredients
| eggs: 4 (whites) |
| cream of tartar: 1/4 tsp |
| granulated sugar: 1 cup |
| eggs: 4 (yolks) |
| granulated sugar: 1/2 cup |
| lemon zest: 2 tsp |
| lemon juice: 1/3 cup |
| heavy whipping cream (fluid): 1 1/8 cups |
| lemon zest: 1 tsp |
Angel Pie
Credit: AllRecipes
User rating:
"A lemon cream pie with a meringue crust."
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Prep Time
30 min -
Cook Time
90 min -
Servings
8 serving(s)
Tags
Directions
- Preheat oven to 250 degrees F ( 120 degrees C).
- Beat egg whites until stiff. Add cream of tartar and gradually add 1 cup sugar; beat until glossy. Turn the meringue into a well-greased 10 inch pie plate. Spread over bottom and sides of plate, building up the sides 1/2 inch above the edge of the plate. Place in oven, and bake 1 1/2 hours. Turn off oven, and leave meringue inside to cool slowly.
- Combine egg yolks, 1/2 cup sugar, 2 teaspoons zest, and lemon juice in double boiler. Cook and stir over medium low heat until thick. Cool thoroughly.
- Whip cold cream until stiff. Place half of the whipped cream in the meringue shell. Cover with a layer of the lemon filling and top with the remainder of the whipped cream. This top layer can be put on with a decorative tube. Garnish with remaining lemon zest. Refrigerate.