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Angel Pie Recipe

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

Contributor:  
Contributor:  
Recipe Hall of Fame Dessert Cookbook
Added: Saturday, March 14, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Meringue:
4 egg whites
1/4 tsp. cream of tartar
1 c. sugar
Pinch of salt
1 tsp. vanilla
Filling:
4 egg yolks
1/2 c. sugar
1/4 c. lemon juice (fresh squeezed)
2 tbsp. grated lemon peel
2 c. whipping cream, whipped, divided
Toasted almonds for garnish

Directions:
Directions:
For meringue: Preheat oven to 275. Beat egg whites until frothy. Add cream of tartar and beat until stiff, gradually adding sugar and salt. Fold in vanilla. Spread in a 9 in. buttered pie pan covering bottom and sides; shape with the back of a spoon, making the bottom 1/4 in. thick and the sides 1 in. thick. Bake for 1 hour; leave in the oven to cool for 1 hour.
For filling: Beat egg yolks until lemon-colored, gradually adding sugar, lemon juice and peel. Cook in the top of a double boiler over hot water (not touching pan) until thick, stirring constantly. Cool. Fold in half of whipped cream. Spread over meringue and cover with remaining whipped cream. Sprinkle toasted almonds over the top. Refrigerate. May be made the day before.

 

 

 

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