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Lemon Angel Pie Recipe

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This recipe for Lemon Angel Pie, by , is from Every Day is a Thanksgiving Day!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marge Peters
Added: Monday, November 2, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 egg whites
1 c. sugar
1/4 t. cream of tartar

4 egg yolks
1/2 c. sugar
3 T. lemon juice
1 T. grated lemon rind
1/4 t. salt

2 c. heavy cream

Directions:
Directions:
Beat egg whites until foam. Gradually add 1 c. sugar and cream of tartar. Continue beating until stiff but not dry. Spread on bottom and sides of buttered 9-inch pie pan. Bake at 300 for 1 hour. Cool.

Beat the egg yolks slightly, and stir in 1/2 c. sugar, lemon juice, lemon rind and salt. Cook this mixture over hot water until thickened. Cool.

Whip heavy cream until stiff. Fold half the whipped cream into filling and pour into the meringue shell. Top with remaining whipped cream. Chill 24 hours.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
This recipe was received twice, once on an extremely yellowed and aging newspaper clipping, once on a more recent sheet of typing paper. The only difference was the one on the typing paper was called "Lemon Angle Pie". It also mentioned that the cook had used Cool Whip instead of the heavy cream. There was a notation that this recipe was from Steinbeck House in Salinas, CA.

 

 

 

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