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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.


Added: Sunday, January 23, 2011


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

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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