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Angel Pie (using 1/2 Meringue recipe) Recipe

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This recipe for Angel Pie (using 1/2 Meringue recipe) is from Carol's Country 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:  
1/2 Recipe for Meringues (see later in this category)
2 c. Whipped Cream
Lemon Custard Filling:
4 Egg Yolks
1/2 c. Sugar
4 T. Lemon Juice
2 tsp. Lemon Rind
Directions:
Directions:
Make 1/2 meringue recipe; spread in a paper-lined 9-inch round layer cake pan. Bake 60 minutes and cool. Make lemon custard filling by beating egg yolks and adding sugar slowly. Blend in lemon juice and rind. Cook over hot water until thick (5-8 minutes). Cool. Spread 1 c. whipped cream on meringue. Spread cooled custard on whipping cream. Top with remaining whipped cream. Chill about 12 hours.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
This is such an elegant dessert. Really light and yummy.

 

 

 

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