LEMON ANGEL PIE Recipe
Tried it? Rate this Recipe:
|
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
|
|
Learn more about the process to create a cookbook -- or
Start
your own personal family cookbook right now! Here's to good eating!
Search for more great recipes here from
over 1,500,000 in our family cookbooks!
This recipe for LEMON ANGEL PIE is from