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Meringue Angel Pie Recipe

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This recipe for Meringue Angel Pie, by , is from The Culling Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lois Sheasgreen
Added: Friday, March 25, 2005

Category:
Category:

Ingredients:  
Ingredients:  
3 egg whites
1/8 tsp cream of tartar
1 2/3 cups granulated sugar, divided
2 tbsp cornstarch
1 1/2 tsp grated lemon peel
1/2 c fresh lemon juice
1/4 c water
d1 large egg, lightly beaten
1 container (8 oz) light frozen whipped topping, thawed

Directions:
Directions:
1. Preheat oven to 300 degrees F. Spray 9-inch pie plate with vegetable cooking spray. Set aside.
2. In a medium mixing bowl, using an electric mixer set on high speed, beat egg whites and cream of tartar until foamy. Gradually beat in 2/3 c of sugar until stiff peaks form.
3. Spread 1 1/3 c of meringue in bottom and halfway up sides of prepared pan. Using a pastry bag, pipe remaining meringue in a decorative border around edges. Bake until lightly browned, about 40 minutes. Cool on a wire rack.
4. In a small saucepan, combine remaining sugar, cornstarch, and lemon peel. Gradually stir in lemon juice and water. Mix well. Cook over low heat, stirring constantly, until mixture boils; boil for 1 minute.
5. Beat a small amount of hot mixture into the beaten egg, then add that mixture to saucepan. Cook, stirring, for 1 minute. Pour into a large bowl. Cover with plastic wrap; chill for 1 hour. Fold whipped topping into lemon mixture. Spoon into meringue shell. Chill for 1 hour.

Number Of Servings:
Number Of Servings:
eight
Preparation Time:
Preparation Time:
30 min plus chilling, baking time 40 mins

 

 

 

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