"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Lemon Angel Pie Recipe

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This recipe for Lemon Angel Pie, by , is from Shirley's Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Sunday, January 23, 2011

Category:
Category:

Ingredients:  
Ingredients:  
4 1/2 tbsp cornstarch
3/4 c sugar
1 1/2 c boiling water
1/3 c fresh lemon juice
1 tsp grated lemon rind
3 eggs, separated
dash of salt
3 tbsp sugar
1 tsp lemon extract
1 9" pie shell, baked
1 c heavy cream, whipped
1/2 to 1 sq chocolate, grated

Directions:
Directions:
Mix cornstarch and sugar; add to boiling water, lemon juice, rind and beaten egg yolks, stirring constantly. Cook until thick and clear. Add salt to egg whites; beat until stiff, but not dry. Add sugar and extract; beat until creamy. Pour hot cornstarch mixture over egg whites, beating constantly until smooth. Cool slightly; pour into baked pastry shell. Top with whipped cream; sprinkle with grated chocolate. Refrigerate for 2 hours or longer. Yields 7

 

 

 

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