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Angel Pie Recipe

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This recipe for Angel Pie, by , is from The Lucky Duck Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.
Contributor:  
Contributor:  
Jacqy Lewis Soderberg
Added: Thursday, June 26, 2008
Category:
Category:
Ingredients:  
Ingredients:  
4 eggs, separated
1 tsp. cream of tartar
1 tsp. vanilla
1 c. sugar
juice of 1 1/2- 2 lemons
1 1/2 c. sugar for filling,
1 pint whipping cream
Directions:
Directions:
Beat egg whites until frothy. Add cream of tartar; slowly beat in sugar until stiff. Add vanilla. Cut brown paper from a shopping bag to fit a cookie sheet. Draw a 12 " circle on the paper and form the meringue on the circle. Build up the sides to hold the filling. Bake meringue on brown paper on cookie sheet at 275º for 1 hour. Turn off oven. Cool 1 hour in the oven. To remove from paper, wet your hand and rub it across the back of the brown paper bag. The meringue should lift off easily.

Filling: Beat 4 egg yolks slightly with the lemon juice in a sauce pan. Beat in sugar. Stir and cook until thick over medium heat. Cool.
Fold in 1/2 of whipped cream and save the other half
to put on top.
Personal Notes:
Personal Notes:
I sweeten the second half of the whipped cream with a 1 - 2 T. of powdered sugar and a little vanilla.
This recipe is from Alma Parkes Lewis. She often served it for dinner parties. She always put walnuts over the top . . . but I never liked that part as a child.

 

 

 

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