Lemon Angel Pie
Lemon Angel Pie is an moderately easy dinner. Made with 4 eggs (room temperature), 1/2 tsp. cream of tartar, 1 c. sugar, 1/2 c. sugar and 2 tsp. lemon rind, grated, this recipe delivers authentic, satisfying flavors. Perfect for family dinners and special occasions.
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
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