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Lemon Angel Pie Filling Recipe

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This recipe for Lemon Angel Pie Filling, by , is from The Hastings Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gene/Vicki Chapman
Added: Monday, April 2, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 egg yolks
1/2 C sugar
2 T grated lemon peel
1/4 C lemon juice
1 C heavy cream

Directions:
Directions:
Beat egg yolks in saucepan until thick and lemon colored. Beat in sugar gradually. Blend in lemon peel and juice. Cook over med. heat, stirring constantly 5 - 8 min. or until thick. Cool. Whip cream until soft peaks form, save a fourth of whipped cream as topping. Fold 3/4 of whipped cream into lemon mixture and spread on meringue crust. Chill at least 12 hours. Before serving, spoon remaining whipped cream into center of pie.

 

 

 

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