Lemon Angel Pie
Lemon Angel Pie is an moderately easy dessert you can prepare in about 1 hour 52 minutes. Made with eggs (room temperature), . cream of tartar, c. sugar, c. sugar and . lemon rind, grated, this recipe delivers authentic, satisfying flavors. Great for entertaining guests or a cozy night in.
Separate eggs.
Beat whites until foamy, add cream of tartar and beat until they start to stiffen.
Add 1 cup sugar gradually and continue beating until meringue is glossy and stiff enough to hold its shape.
Spread on lightly buttered 9-inch pie plate.
Make outside rim higher than middle.
Bake at 300Β° for 40 minutes. While meringue crust is cooling, beat egg yolks until thick and lemon colored.
Beat in 1/2 cup sugar, lemon juice and rind.
Cook in a double boiler about 15 to 20 minutes until thick.
Cool.
Whip 1 cup heavy cream.
Fold into lemon mixture blending thoroughly. Fill center of meringue crust with this mixture and chill 8 to 16 hours.
When ready to serve, cover top with remaining cup of cream whipped with 1 tablespoon of sugar.
π· Perfect Pairings
Complete your meal with these
/ultimate-frozen-strawberry-margarita-beauty_1923-1-21d9d43c85574351b054e0908410b86e.jpg)
π¬ Comments
No comments yet. Be the first to share your thoughts!
Leave a Comment