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LEMON ANGEL PIE Recipe

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This recipe for LEMON ANGEL PIE, by , is from At The Roylance's Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Patty Roylance
Added: Tuesday, October 2, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Angel Pie is an American variation of the German Schuman Torte, which consists of two crisp layers of meringue with filling between the layers. The American version is a single layer of meringue baked in a pie plate, filled, and refrigerated until soft and tender. Lemon filling is the most popular.

4 egg yolks
2/3 cup plus 2 tablespoons sugar
1/3 cup lemon juice
Grated rind of 1 lemon
1 cup heavy cream

Directions:
Directions:
Meringue Crust for Angel Pie

Beat the egg yolks in the top of a double boiler until thick and lemon-colored. Gradually beat in the 2/3 cup of sugar, then the lemon juice and rind. Cook over hot water, stirring constantly until very thick (about 8 to 10 minutes). Cool, stirring occasionally.
Whip the cream until it 'begins to thicken, then gradually beat in the 2 tablespoons of sugar and continue beating until stiff.
Spread a thin layer of the whipped cream over the bottom and sides of the meringue crust (to prevent the acid in the filling from causing the meringue to disintegrate). Cover with the lemon filling and top with the remaining whipped cream.
Chill for 12 to 24 hours before serving to allow the meringue to soften

Personal Notes:
Personal Notes:
This crust goes with the Angel Pie recipe..Looks harder than it is. Very lemony and good. You only need a small piece so goes a long way.

This is Maryln Smiths Recipe

 

 

 

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