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Lemon Angel Pie Recipe

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This recipe for Lemon Angel Pie, by , is from The 2006 Intermatic 115th Anniversary Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dept. 1082 -- Denise Tilton
Added: Friday, March 24, 2006

Category:
Category:

Ingredients:  
Ingredients:  
3 - egg whites
tsp. - cream of tartar
1 c. - sugar
5 - egg yolks
2/3 c. - sugar
1 T. - lemon zest
1/3 c. - lemon juice
1 c. - heavy cream, whipped

Directions:
Directions:
Pre heat oven to 275. Beat egg whites with cream of tartar in medium bowl, until meringue forms stiff glossy peaks. Lightly butter 9 inch pie plate. Spoon meringue over the bottom and up the side to form a shell about 1 inch thick. Bake for 1 hour. Turn oven off; leave meringue in oven until cool. Beat egg yolks in top of double boiler until frothy. Beat in remaining 2/3 cup sugar slowly until mixture is thick and light. Stir in lemon zest and juice. Cook, stirring constantly over hot, not boiling, water until filling is thick, about 13 minutes; remove from heat and cool. Spoon cooled filling into meringue shell; cover loosely; refrigerate 12 hours for meringue to soften. Top with whipped cream.

 

 

 

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