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Lemon Angel Pie Recipe

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This recipe for Lemon Angel Pie, by , is from Nisqually & Grays Harbor Potluck Cook Book, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
kay smith
Added: Wednesday, February 7, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 egg whites
1/2 tsp. cream of tartar
pinch of salt
1 c. sugar
4 egg yolks
1/2 c. sugar
2 T. grated lemon rind
3 T. lemon juice
1 c. whipping cream, whipped
fresh mint or strawberries for garnish

Directions:
Directions:
Whip egg whites with cream of tartar and pinch of salt until frothy. Slowly beat in the 1 c. sugar, 1 T. at a time, beating until the meringue is stiff and glossy. Spread into a well-buttered and floured 9-inch pie plate. Bake at 300 for 40-45 mins. or until dry and crisp. Meanwhile, beat the egg yolks with the 1/2 c. sugar, lemon rind and lemon juice until fluffy. Place over boiling water and beat while cooking until thick and creamy. Consistency should be about that of softly whipped cream. Chill. Fold whipped cream into lemon pudding mixture. Turn into meringue shell. Cover and chill 4 hours or overnight. Garnish with mint or stawberries or both.

Personal Notes:
Personal Notes:
In this ideal make-ahead dessert, a crispy meringue forms the crust for a lemony-creamy filling.

 

 

 

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