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Lemon Angel Pie Recipe

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This recipe for Lemon Angel Pie is from The 2006 Intermatic 115th Anniversary Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 - egg whites
¼ 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 275º. 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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